Harvesting and blending options for lower alcohol wines: a sensory and chemical investigation.

Rocco LongoJohn W BlackmanGuillaume AntalickPeter J TorleySuzy Y RogiersLeigh M Schmidtke

Published in: Journal of the science of food and agriculture (2017)

The blending practice described allowed the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines. © 2017 Society of Chemical Industry.

Keyphrases

alcohol consumption
primary care
healthcare
energy transfer