From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine
Abstract
:1. General Introduction
2. Grape Berry Composition—Sugars
3. Sugar Accumulation during Grape Ripening
4. Factors that Affect the Sugar Accumulation and Level in Grape Berries
5. Psychophysiology of Alcohol Perception
6. The Effects of Ethanol on the Body and Other Sensory Characteristics of Wines
7. Technological Practical to Reduce the Wine Alcohol Content and Their Sensorial Impact
8. Final Remarks
Author Contributions
Conflicts of Interest
References
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Jordão, A.M.; Vilela, A.; Cosme, F. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine. Beverages 2015, 1, 292-310. https://doi.org/10.3390/beverages1040292
Jordão AM, Vilela A, Cosme F. From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine. Beverages. 2015; 1(4):292-310. https://doi.org/10.3390/beverages1040292
Chicago/Turabian StyleJordão, António M., Alice Vilela, and Fernanda Cosme. 2015. "From Sugar of Grape to Alcohol of Wine: Sensorial Impact of Alcohol in Wine" Beverages 1, no. 4: 292-310. https://doi.org/10.3390/beverages1040292