Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , |
Tipo de documento: | Livro |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://hdl.handle.net/11449/221874 |
Resumo: | Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenère (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines’ chemical profile as a result of the their quality improvement and sensory uniqueness. |
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Repositório Institucional da UNESP |
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2946 |
spelling |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red winesRed Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenère (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines’ chemical profile as a result of the their quality improvement and sensory uniqueness.Minas Gerais State University (UEMG)Universidade Estadual Paulista - UNESPFederal University of Rio Grande do SulUniversidade Estadual Paulista - UNESPUniversidade Estadual de Maringá (UEM)Universidade Estadual Paulista (UNESP)Federal University of Rio Grande do SulDe Castilhos, M. Bonatto MachadoDel Bianchi, Vanildo Luiz [UNESP]Manfroi, Vitor2022-04-28T19:41:02Z2022-04-28T19:41:02Z2021-01-27info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/book1-238Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines, p. 1-238.http://hdl.handle.net/11449/2218742-s2.0-85108928859Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Winesinfo:eu-repo/semantics/openAccess2022-04-28T19:41:02Zoai:repositorio.unesp.br:11449/221874Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T18:20:27.419019Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
title |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
spellingShingle |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines De Castilhos, M. Bonatto Machado |
title_short |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
title_full |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
title_fullStr |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
title_full_unstemmed |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
title_sort |
Fermented and distilled alcoholic beverages: A technological, chemical and sensory overview: Red wines |
author |
De Castilhos, M. Bonatto Machado |
author_facet |
De Castilhos, M. Bonatto Machado Del Bianchi, Vanildo Luiz [UNESP] Manfroi, Vitor |
author_role |
author |
author2 |
Del Bianchi, Vanildo Luiz [UNESP] Manfroi, Vitor |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual de Maringá (UEM) Universidade Estadual Paulista (UNESP) Federal University of Rio Grande do Sul |
dc.contributor.author.fl_str_mv |
De Castilhos, M. Bonatto Machado Del Bianchi, Vanildo Luiz [UNESP] Manfroi, Vitor |
description |
Red Wines presents relevant material regarding red wine technologies and their variations, including current information about their chemistry and sensory profiles. The book provides crucial evidence regarding the use of novel technologies in red wines and discusses the relationship between chemical and sensory approaches, since both are closely related. This information will be useful for red wine producers, scientists and professors, and will be helpful as material for food science, technology and engineering graduate and post-graduate students. This book includes seven chapters with the following subject matter: red wines produced from American grapes (Vitis labrusca) (Brazil), Bordeaux Cabernet Sauvignon and Merlot (France), Tempranillo (Spain), Carmenère (Chile), Touriga Nacional (Portugal), Tannat (Uruguay), and Syrah (Brazil) grapes. The distinctiveness of this book lies in the fact that it provides information concerning the use of novel technologies in red wine production, comparing those with classical technologies used worldwide. The book provides useful data regarding the effect of these novel technologies on chemical properties, sensory wine acceptance and descriptive profiles, assessing the changes promoted in the wines’ chemical profile as a result of the their quality improvement and sensory uniqueness. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-01-27 2022-04-28T19:41:02Z 2022-04-28T19:41:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/book |
format |
book |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines, p. 1-238. http://hdl.handle.net/11449/221874 2-s2.0-85108928859 |
identifier_str_mv |
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines, p. 1-238. 2-s2.0-85108928859 |
url |
http://hdl.handle.net/11449/221874 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Red Wines |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
1-238 |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1808128921749684224 |