Browsing by Author "Coetzee, Zelmai A."
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- ItemMadurez optima de la baya. La importancia del color(Sexto Sentido Comunicaciones, 2011-12) Deloire, Alain J.; Coetzee, Zelmai A.; Muller, M.(Nina); Brand, Jeanne; Van Der Rijst, Marieta; Serra-Stepke, Ignacio M.INTRODUCTION: The color of the berry is a new and important indicator to determine the optimum ripeness of the fruit for the different styles of white wine, because the hues can help predict the aromatic profiles of wines. ONe Of The MOST important and difficult tasks for a vintner and a winemaker is to predict the style of wine that can be obtained according to the characteristics of the grapes and winemaking process. Traditional indicators such as brix, tartaric and malic acids, titratable acidity, tannins, anthocyanins, and so on, are strongly associated with the taste of wine. but that’s not enough. being able to predict the style of wine based on the aroma would certainly prove useful. This is one of the reasons why the optimum ripeness of the fruit is still relevant within the scientific community and the wine industry