Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines
Abstract
:1. Introduction
2. Materials and Methods
2.1. Flavorings and Reagents
2.2. Preparation and Aging of Wines
2.3. Basic Wine Composition
2.4. Volatile Composition of Flavorings and Wines
2.4.1. Sample Preparation
2.4.2. GC-MS Instrumentation
2.5. Sensory Analysis of Wines
2.6. Data Analysis
2.7. Ethical Statement
3. Results and Discussion
3.1. Influence of Flavoring and Aging on Basic Wine Composition
3.2. Volatile Composition of Flavor Additives and Flavored Wines
3.3. Sensory Profiles of Control and Flavored Wines
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
- Fischer, U. Wine aroma. In Flavours and Fragrances; Berger, R.G., Ed.; Springer: Berlin/Heidelberg, Germany, 2007; pp. 241–267. [Google Scholar]
- Rapp, A.; Mandery, H. Wine aroma. Experientia 1986, 42, 873–884. [Google Scholar] [CrossRef]
- Sinki, G.S.; Gordon, R.J. Flavoring agents. In Food Additives, 2nd ed.; Branen, A.L., Davidson, P.M., Salminen, S., Thorngate, J.H., Eds.; Marcel Dekker: New York, NY, USA, 2001; pp. 349–408. [Google Scholar]
- Food Standards Australia New Zealand. Food Standards Codes 2.7.4 and 4.5.1. Available online: http://www.foodstandards.gov.au/ (accessed on 1 August 2020).
- Mueller, S.C.; Umberger, W.J. Are consumers indeed misled? Congruency in consumers’ attitudes towards wine labeling information versus revealed preferences from a choice experiment. Paper presented at the Annual Meeting of the Agricultural and Applied Economics Association. In Proceedings of the Agricultural and Applied Economics Association, Denver, CO, USA, 25–27 July 2010. [Google Scholar] [CrossRef]
- Saltman, Y.; Johnson, T.E.; Wilkinson, K.L.; Bastian, S.E.P. Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production. Int. J. Wine Res. 2015, 7, 83–92. [Google Scholar] [CrossRef] [Green Version]
- Saltman, Y.; Johnson, T.; Wilkinson, K.L.; Ristic, R.; Norris, L.M.; Bastian, S.E.P. Natural flavor additives influence the sensoy perception and consumer liking of Australian Chardonnay and Shiraz wines. Am. J. Enol. Vitic. 2017, 68, 243–251. [Google Scholar] [CrossRef]
- Lattey, K.A.; Bramley, B.R.; Francis, I.L.; Herderich, M.J.; Pretorius, S. Wine quality and consumer preferences: Understanding consumer needs. Aust. N. Z. Wine Ind. J. 2007, 22, 31–39. [Google Scholar]
- Lattey, K.A.; Bramley, B.R.; Francis, I.L. Consumer acceptability, sensory properties and expert quality judgements of Australian Cabernet Sauvignon and Shiraz wines. Aust. J. Grape Wine Res. 2010, 16, 189–202. [Google Scholar] [CrossRef]
- Rapp, A. Volatile flavour of wine: Correlation between instrumental analysis and sensory perception. Die Nahrung 1998, 42, 351–363. [Google Scholar] [CrossRef]
- Ramey, D.D.; Ough, C.S. Volatile ester hydrolysis or formation during storage of model solutions and wines. J. Agric. Food Chem. 1980, 28, 928–934. [Google Scholar] [CrossRef]
- Pérez-Coello, M.; González-Viñas, M.; Garcıa-Romero, E.; Dıaz-Maroto, M.; Cabezudo, M. Influence of storage temperature on the volatile compounds of young white wines. Food Control 2003, 14, 301–306. [Google Scholar] [CrossRef]
- Bueno, M.; Culleré, L.; Cacho, J.; Ferreira, V. Chemical and sensory characterization of oxidative behavior in different wines. Food Res. Int. 2010, 43, 1423–1428. [Google Scholar] [CrossRef]
- Recamales, A.F.; Sayago, A.; González-Miret, M.L.; Hernanz, D. The effect of time and storage conditions on the phenolic composition and colour of white wine. Food Res. Int. 2006, 39, 220–229. [Google Scholar] [CrossRef]
- Hernanz, D.; Gallo, V.; Recamales, Á.F.; Meléndez-Martínez, A.J.; González-Miret, M.L.; Heredia, F.J. Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard. Food Chem. 2009, 113, 530–537. [Google Scholar] [CrossRef]
- Rapp, A.; Marais, J. Shelf life of wine: Changes in aroma substances during storage and ageing of white wines. In Shelf Life Studies of Foods and Beverages; Charakanbous, G., Ed.; Elsevier: Amsterdam, The Netherlands, 1993; pp. 891–921. [Google Scholar]
- Perez-Prieto, L.; López-Roca, J.; Gómez-Plaza, E. Differences in major volatile compounds of red wines according to storage length and storage conditions. J. Food Comp. Anal. 2003, 16, 697–705. [Google Scholar] [CrossRef]
- Picard, M.; Tempere, S.; de Revel, G.; Marchand, S. A sensory study of the ageing bouquet of red Bordeaux wines: A three-step approach for exploring a complex olfactory concept. Food Qual. Pref. 2015, 42, 110–122. [Google Scholar] [CrossRef]
- Monagas, M.; Bartolomé, B.; Gómez-Cordovés, C. Evolution of polyphenols in red wines from Vitis vinifera L. during aging in the bottle. Eur. Food Res. Technol. 2005, 220, 331–340. [Google Scholar] [CrossRef]
- Iland, P.; Bruer, N.; Edwards, G.; Weeks, S.; Wilkes, E. Chemical Analysis of Grapes and Wine: Techniques and Concepts; Patrick Iland Wine Promotions: Campbelltown, Australia, 2004. [Google Scholar]
- Lawless, H.T.; Heymann, H. Descriptive analysis. In Sensory Evaluation of Food: Principles and Practices; Springer: Cham, Switzerland, 1999; pp. 341–378. [Google Scholar]
- Wang, J.; Capone, D.L.; Wilkinson, K.L.; Jeffery, D.W. Chemical and sensory profiles of rosé wines from Australia. Food Chem. 2016, 196, 682–693. [Google Scholar] [CrossRef]
- Smyth, H.E. The Compositional Basis of the Aroma of Riesling and Unwooded Chardonnay Wine. Ph.D. Thesis, The University of Adelaide, Adelaide, Australia, 2005. [Google Scholar]
- Francis, I.; Newton, J. Determining wine aroma from compositional data. Aust. J. Grape Wine Res. 2005, 11, 114–126. [Google Scholar] [CrossRef]
- Robinson, A.L.; Boss, P.K.; Solomon, P.S.; Trengove, R.D.; Heymann, H.; Ebeler, S.E. Origins of grape and wine aroma. Part 1. Chemical components and viticultural impacts. Am. J. Enol. Vitic. 2014, 65, 1–24. [Google Scholar] [CrossRef] [Green Version]
- Auvray, M.; Spence, C. The multisensory perception of flavor. Conscious Cogn. 2008, 17, 1016–1031. [Google Scholar] [CrossRef]
- Clark, C.C.; Lawless, H.T. Limiting response alternatives in time-intensity scaling: An examination of the halo dumping effect. Chem. Senses 1994, 19, 583–594. [Google Scholar] [CrossRef]
- Stevenson, R.J.; Boakes, R.A.; Prescott, J. Changes in odor sweetness resulting from implicit learning of a simultaneous odor-sweetness association: An example of learned synesthesia. Learn Motiv. 1998, 29, 113–132. [Google Scholar] [CrossRef]
- Niimi, J.; Liu, M.; Bastian, S.E.P. Flavour-tactile cross-modal sensory interactions: The case for astringency. Food. Qual. Pref. 2017, 62, 106–110. [Google Scholar] [CrossRef]
- Pham, D.-T.; Stockdale, V.J.; Wollan, D.; Jeffery, D.W.; Wilkinson, K.L. Compositional consequences of partial dealcoholization of red wine by reverse osmosis-evaporative perstraction. Molecules 2019, 24, 1404. [Google Scholar] [CrossRef] [PubMed] [Green Version]
Flavor Additives | Volatile Compounds |
---|---|
apricot | linalool, hexyl butanoate |
berry | linalool, α-terpineol, α-ionone |
butter | ethyl butanoate |
chocolate | 2-ethyl-1-hexanol, ethyl butanoate |
cinnamon | cinnamaldehyde, ethyl cinnamate, benzaldehyde |
custard | ethyl butanoate |
honey | 2-phenylethyl acetate, ethyl acetate |
oak | 2-phenylethyl alcohol, furfural |
orange | linalool, ethyl butanoate, limonene |
passion fruit | 2-phenethyl isovalerate, cis-3-hexenyl butyrate |
raspberry | β-ionone, linalool |
vanilla | vanillin, 2-ethyl-1-hexanol |
Flavor Target | Compound | Wine Composition | |
---|---|---|---|
berry | linalool | SH2 (t = 0): 77,936 SH2 + B (t = 0): 120,887 | SH2 (t = 1): 74,909 SH2 + B (t = 1): 110,252 |
α-ionone | SH2 (t = 0): 1797 SH2 + B (t = 0): 35,769 | SH2 (t = 1): 1842 SH2 + B (t = 1): 53,500 | |
β-ionone | SH2 (t = 0): 2686 SH2 + B (t = 0): 12,429 | SH2 (t = 1): 2416 SH2 + B (t = 1): 27,276 | |
chocolate | 2-ethyl-1-hexanol | SH1 (t = 0): 693,470 SH1 + C (t = 0): 880,936 | SH1 (t = 1): 903,129 SH1 + C (t = 1): 783,384 |
linalool | SH1 (t = 0): 65,153 SH1 + C (t = 0): 67,702 | SH1 (t = 1): 66,725 SH1 + C (t = 1): 430,975 | |
limonene | SH1 (t = 0): 14,347 SH1 + C (t = 0): 18,966 | SH1 (t = 1): 18,458 SH1 + C (t = 1): 50,955 | |
honey | 2-phenylethyl acetate | CH2 (t = 0): 327,217 CH2 + H (t = 0): 734,763 | CH2 (t = 1): 325,031 CH2 + H (t = 1): 511,441 |
passion fruit | cis-3-hexenyl butyrate | CH1 (t = 0): 4309 CH1 + PF (t = 0): 3232 | CH1 (t = 1): 3272 CH1 + PF (t = 1): 87,350 |
CH2 (t = 0): 3531 CH2 + PF (t = 0): 2990 | CH2 (t = 1): 3400 CH2 + PF (t = 1): 161,211 | ||
linalool | CH1 (t = 0): 46,231 CH1 + PF (t = 0): 43,152 | CH1 (t = 1): 45,623 CH1 + PF (t = 1): 95,449 | |
raspberry | linalool | SH1 (t = 0): 65,153 SH1 + R (t = 0): 62,545 | SH1 (t = 1): 66,725 SH1 + R (t = 1): 282,633 |
limonene | SH1 (t = 0): 14,347 SH1 + R (t = 0): 19,719 | SH1 (t = 1): 18,458 SH1 + R (t = 1): 41,333 |
Attributes | CH1 t = 0 | CH1 + A t = 0 | CH1 + PF t = 0 | p | CH1 t = 1 | CH1 + A t = 1 | CH1 + PF t = 1 | p |
---|---|---|---|---|---|---|---|---|
Aroma | ||||||||
passion fruit | 7.4 | 7.4 | 8.9 | ns | 10.2 | 11.8 | 10.4 | ns |
tropical fruit | 8.6 | 9.8 | 9.7 | ns | 9.5 | 9.4 | 9.0 | ns |
stone fruit | 7.3 b | 9.1 a | 9.6 a | 0.017 | 8.5 | 10.3 | 9.2 | ns |
citrus | 3.6 b | 6.3 a | 5.8 a | 0.001 | 6.7 | 6.3 | 5.9 | ns |
green | 2.3 | 1.9 | 2.0 | ns | 2.9 | 1.5 | 1.0 | ns |
honey | 5.1 | 5.3 | 4.1 | ns | 7.7 | 9.6 | 8.7 | ns |
vanilla | 4.4 | 4.4 | 4.5 | ns | 7.5 | 10.5 | 8.1 | ns |
butter | 3.8 a | 3.2 a | 2.1 b | 0.002 | 8.0 | 9.3 | 8.6 | ns |
orange blossom | 3.1 b | 5.7 a | 4.0 b | 0.010 | 7.5 | 8.3 | 8.1 | ns |
dried stone fruit a | - | - | - | - | 8.5 | 10.6 | 10.3 | ns |
Melon a | - | - | - | - | 4.0 b | 5.3 ab | 6.5 a | 0.009 |
Toast a | - | - | - | - | 6.4 | 6.9 | 5.8 | ns |
Flavor | ||||||||
passion fruit | 9.5 | 9.2 | 9.2 | ns | 11.1 | 10.6 | 9.6 | ns |
stone fruit | 9.0 | 9.5 | 9.6 | ns | 10.2 | 9.4 | 10.1 | ns |
mixed spice | 4.6 b | 5.9 a | 3.6 c | <0.001 | 8.8 | 8.2 | 8.8 | ns |
caramel-lolly | 4.3 b | 5.3 a | 3.7 b | 0.005 | 6.8 b | 10.0 a | 9.5 a | 0.017 |
oak | 3.3 b | 4.8 a | 3.3 b | 0.013 | 8.7 | 9.9 | 9.1 | ns |
dried stone fruit a | - | - | - | - | 10.0 | 12.5 | 11.7 | ns |
green vegetable a | - | - | - | - | 3.1 | 1.9 | 2.7 | ns |
Taste and mouthfeel | ||||||||
bitterness | 5.5 | 5.6 | 5.2 | ns | 6.4 | 6.9 | 6.0 | ns |
acidity | 8.0 | 7.9 | 8.3 | ns | 9.0 | 9.7 | 8.9 | ns |
astringency | 6.1 a | 3.9 c | 4.9 b | <0.0001 | 8.4 | 7.1 | 7.2 | ns |
creaminess | 5.8 a | 3.8 b | 4.0 b | <0.0001 | 6.3 b | 9.5 a | 7.5 ab | 0.044 |
aftertaste | 10.9 a | 6.4 b | 7.1 b | <0.0001 | 10.0 | 10.8 | 10.1 | ns |
Attributes | CH2 t = 0 | CH2 + H t = 0 | CH2 + PF t = 0 | p | CH2 t = 1 | CH2 + H t = 1 | CH2 + PF t = 1 | p |
---|---|---|---|---|---|---|---|---|
Aroma | ||||||||
passion fruit | 10.0 a | 9.5 a | 7.6 b | <0.001 | 11.7 | 10.4 | 11.3 | ns |
tropical fruit | 10.5 | 10.5 | 10.1 | ns | 10.2 | 8.8 | 10.8 | ns |
stone fruit | 6.5 ab | 8.2 a | 6.0 b | ns | 8.0 b | 8.9 ab | 10.8 a | 0.016 |
citrus | 6.2 a | 3.3 b | 2.6 b | <0.0001 | 7.7 | 7.1 | 8.7 | ns |
green | 1.7 a | 1.0 b | 1.0 b | 0.012 | 3.3 | 2.1 | 3.0 | ns |
honey | 5.1 a | 5.2 a | 3.2 b | 0.029 | 6.1 b | 9.5 a | 7.3 b | 0.010 |
vanilla | 5.5 | 4.1 | 5.3 | ns | 7.0 | 8.9 | 6.5 | ns |
butter | 3.5 a | 2.9 a | 1.7 b | <0.001 | 8.1 | 8.0 | 7.6 | ns |
orange blossom | 2.4 | 2.1 | 2.7 | ns | 7.3 | 8.1 | 9.3 | ns |
dried stone fruit a | - | - | - | - | 8.4 | 10.2 | 8.3 | ns |
Melon a | - | - | - | - | 5.6 | 5.6 | 6.1 | ns |
Toast a | - | - | - | - | 5.2 ab | 6.6 a | 4.5 b | 0.026 |
Flavor | ||||||||
passion fruit | 9.8 | 10.8 | 9.5 | ns | 12.0 a | 10.1 b | 12.1 a | 0.036 |
stone fruit | 7.7 | 8.8 | 7.1 | ns | 10.0 | 9.6 | 11.6 | ns |
mixed spice | 2.5 b | 3.3 b | 2.4 b | ns | 5.7 | 6.3 | 7.0 | ns |
caramel-lolly | 3.1 | 3.5 | 3.2 | ns | 6.2 | 9.0 | 7.0 | ns |
oak | 2.3 b | 3.7 a | 2.9 b | 0.008 | 6.6 b | 9.3 a | 6.0 b | 0.004 |
dried stone fruit a | - | - | - | - | 9.6 | 11.0 | 9.9 | ns |
green vegetable a | - | - | - | - | 3.5 | 2.0 | 4.1 | ns |
Taste and mouthfeel | ||||||||
bitterness | 3.0 c | 5.3 b | 9.7 a | <0.0001 | 6.1 | 4.8 | 4.9 | ns |
acidity | 7.2 b | 6.7 b | 11.2 a | <0.0001 | 10.0 | 9.8 | 11.3 | ns |
astringency | 5.4 b | 5.0 b | 9.3 a | <0.0001 | 6.6 | 6.6 | 7.4 | ns |
creaminess | 7.3 ab | 6.4 b | 8.5 a | 0.006 | 7.2 | 7.8 | 6.3 | ns |
aftertaste | 7.9 b | 9.6 ab | 10.7 a | <0.001 | 8.9 b | 11.2 a | 10.0 ab | 0.0003 |
Attributes | SH1 t = 0 | SH1 + C t = 0 | SH1 + R t = 0 | p | SH1 t = 1 | SH1 + C t = 1 | SH1 + R t = 1 | p |
---|---|---|---|---|---|---|---|---|
Aroma | ||||||||
red berry | 5.2 | 6.4 | 6.1 | ns | 4.9 | 6.2 | 5.0 | ns |
dark berry | 7.7 | 8.1 | 7.6 | ns | 6.9 | 6.4 | 7.1 | ns |
confectionary | 5.4 b | 5.8 b | 8.3 a | <0.001 | 3.6 b | 4.6 b | 6.5 a | <0.0001 |
chocolate-vanilla | 5.4 b | 5.3 b | 8.4 a | <0.0001 | 4.7 b | 4.8 b | 7.8 a | <0.0001 |
mixed spice | 6.4 | 6.1 | 5.5 | ns | 4.4 | 4.8 | 4.9 | ns |
earthy | 2.2 b | 3.0 a | 1.7 b | 0.003 | 4.8 | 3.5 | 4.2 | ns |
green | 2.1 | 2.8 | 1.6 | ns | 4.6 a | 3.4 ab | 2.5 b | 0.006 |
black pepper | 4.8 | 5.2 | 4.6 | ns | 5.7 | 4.8 | 4.3 | ns |
Plum a | - | - | - | - | 5.2 | 4.8 | 4.9 | ns |
Licorice a | - | - | - | - | 4.1 | 4.0 | 4.0 | ns |
dried herbs a | - | - | - | - | 3.5 | 3.0 | 3.5 | ns |
Flavor | ||||||||
red berry | 6.7 | 6.4 | 7.0 | ns | 6.5 | 6.3 | 6.7 | ns |
dark berry | 9.2 | 8.7 | 9.3 | ns | 7.7 | 7.1 | 7.2 | ns |
confectionary | 5.2 ab | 4.8 b | 6.6 a | 0.043 | 4.4 b | 5.1 b | 6.5 a | 0.003 |
mixed spice | 6.5 | 6.0 | 6.3 | ns | 5.2 ab | 4.7 b | 6.0 a | 0.021 |
chocolate-vanilla | 4.2 b | 3.9 b | 6.4 a | <0.0001 | 5.0 b | 5.2 b | 7.1 a | <0.001 |
oak | 7.4 | 7.0 | 7.9 | ns | 5.8 b | 5.6 b | 6.8 a | 0.020 |
Cherry a | - | - | - | - | 6.4 a | 4.8 b | 6.8 a | 0.013 |
green vegetable a | - | - | - | - | 4.2 | 3.4 | 2.8 | ns |
Taste and mouthfeel | ||||||||
bitterness | 6.5 | 6.1 | 5.2 | 0.006 | 5.9 | 6.3 | 4.8 | 0.045 |
acidity | 7.4 | 7.9 | 7.5 | ns | 6.0 | 6.0 | 6.2 | ns |
astringency | 7.9 | 7.8 | 8.4 | ns | 7.8 | 8.3 | 7.5 | ns |
alcohol | 8.4 | 7.7 | 7.7 | ns | 7.3 | 7.4 | 6.6 | 0.040 |
length | 10.6 | 10.4 | 10.9 | ns | 7.0 | 7.1 | 7.5 | ns |
Attributes | SH2 t = 0 | SH2 + B t = 0 | SH2 + R t = 0 | p | SH2 t = 1 | SH2 + B t = 1 | SH2 + R t = 1 | p |
---|---|---|---|---|---|---|---|---|
Aroma | ||||||||
red berry | 6.3 | 7.0 | 6.8 | ns | 5.4 b | 7.7 a | 6.2 b | <0.001 |
dark berry | 7.9 | 7.7 | 8.4 | ns | 6.0 | 6.6 | 7.1 | ns |
confectionary | 6.4 | 8.0 | 6.7 | ns | 4.1 b | 6.4 a | 5.0 b | 0.002 |
chocolate-vanilla | 4.6 | 5.3 | 4.9 | ns | 3.9 | 5.2 | 4.4 | ns |
mixed spice | 6.0 | 5.5 | 5.6 | ns | 3.6 | 3.7 | 4.9 | ns |
earthy | 2.3 | 2.7 | 2.1 | ns | 4.7 a | 3.0 b | 4.2 a | 0.013 |
green | 2.4 | 2.6 | 2.8 | ns | 4.5 | 4.0 | 3.6 | ns |
black pepper | 5.2 | 4.7 | 4.8 | ns | 4.3 | 5.3 | 4.5 | ns |
Plum a | - | - | - | - | 5.4 | 4.8 | 6.0 | ns |
Licorice a | - | - | - | - | 4.6 | 5.0 | 4.1 | ns |
dried herbs a | - | - | - | - | 3.1 | 2.9 | 2.9 | ns |
Flavor | ||||||||
red berry | 7.5 | 8.7 | 7.8 | ns | 7.3 | 8.2 | 7.7 | ns |
dark berry | 9.2 | 9.8 | 9.7 | ns | 7.4 | 7.6 | 7.4 | ns |
confectionary | 7.5 ab | 8.8 a | 6.7 b | 0.035 | 6.6 | 7.1 | 7.1 | ns |
mixed spice | 5.4 | 5.4 | 5.5 | ns | 4.1 | 5.2 | 5.3 | ns |
chocolate-vanilla | 4.8 | 5.5 | 4.4 | ns | 4.3 b | 5.8 a | 4.9 ab | 0.016 |
oak | 8.2 a | 6.2 b | 7.6 a | 0.002 | 4.9 | 4.9 | 4.9 | ns |
Cherry a | - | - | - | - | 6.7 | 6.9 | 4.9 | ns |
green vegetable a | - | - | - | - | 3.7 | 3.7 | 2.9 | ns |
Taste and mouthfeel | ||||||||
bitterness | 5.3 | 4.6 | 5.0 | ns | 5.3 a | 4.4 b | 4.4 b | 0.050 |
acidity | 6.8 | 7.3 | 7.3 | ns | 6.2 | 5.8 | 6.4 | ns |
astringency | 7.9 | 7.9 | 7.9 | ns | 7.0 | 6.0 | 6.6 | ns |
alcohol | 7.1 b | 8.1 a | 7.9 a | 0.040 | 6.7 | 6.4 | 6.9 | ns |
length | 9.8 | 10.3 | 10.1 | ns | 7.1 | 7.5 | 7.4 | ns |
© 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Saltman, Y.; Culbert, J.A.; Johnson, T.E.; Ristic, R.; Wilkinson, K.L.; Bastian, S.E.P. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines. Foods 2020, 9, 1208. https://doi.org/10.3390/foods9091208
Saltman Y, Culbert JA, Johnson TE, Ristic R, Wilkinson KL, Bastian SEP. Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines. Foods. 2020; 9(9):1208. https://doi.org/10.3390/foods9091208
Chicago/Turabian StyleSaltman, Yaelle, Julie A. Culbert, Trent E. Johnson, Renata Ristic, Kerry L. Wilkinson, and Susan E. P. Bastian. 2020. "Impact of Bottle Aging on the Composition and Sensory Properties of Flavored Chardonnay and Shiraz Wines" Foods 9, no. 9: 1208. https://doi.org/10.3390/foods9091208