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Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines

dc.contributor.authorDu Toit, W. J.en_ZA
dc.contributor.authorPiquet, C.en_ZA
dc.date.accessioned2016-11-28T10:07:44Z
dc.date.available2016-11-28T10:07:44Z
dc.date.issued2014
dc.identifier.citationDu Toit, W. J. & Piquet, C. 2014. Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines. South African Journal of Enology & Viticulture, 35(2):278-282, doi:10.21548/35-2-1016en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/35-2-1016
dc.identifier.urihttp://hdl.handle.net/10019.1/99913
dc.descriptionCITATION: Du Toit, W. J. & Piquet, C. 2014. Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines. South African Journal of Enology & Viticulture, 35(2):278-282, doi:10.21548/35-2-1016.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractThis work investigated the effect of constant and simulated shipping temperatures on the sensory composition of Chenin blanc and Sauvignon blanc wines. Wines exposed to elevated temperatures during the trial developed unwanted aromas, such as over-aged, sulphur-like and a yellow colour, while those left at a cooler temperature retained tropical aromas. However, varying temperatures did not lead to large aroma differences in wines compared to those left at a constant lower temperature. It thus seems that average temperatures play a larger role in the development of unwanted over-aged aromas in certain South African white wines than temperature variations.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/1016
dc.format.extent5 pages : illustrationen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine and wine making -- South Africaen_ZA
dc.subjectWhite wine -- South Africa -- Effect of storage temperature onen_ZA
dc.subjectChenin blanc -- South Africaen_ZA
dc.subjectSauvignon blanc -- South Africaen_ZA
dc.titleResearch note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc winesen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderSouth African Journal of Enology & Viticultureen_ZA


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