A modified version of the wine aroma wheel has been constructed to clarify and improve the
proposed list of standardized wine aroma terminology. The order of terms has been …

The efficacy of the aeration-oxidation method in determining free, bound, and total SO 2 in
wines was examined and compared with the traditional Ripper method for accuracy, precision…

… “Patterson and Buechsenstein’s book presents a detailed compilation of some of the finest
writing on terroir, the concept that’s at the heart of fine wine. As such, it’sa vital distillation of …

Citric, dl-malic, and fumaric acids were compared for relative sour taste in distilled-water
solutions and in wine. Equimolar acid additions were judged as equally sour. Commercially, the …

More than 150 persons attended the 1994 Ohio Grape-Wine Short Course, which was held
at the Holiday Inn, Middleburg Heights, OH on February 20-February 22. Those attending …

Flavor is a critical factor in apple quality. To better understand apple flavor, this study aimed
to identify the relationships between sensory attributes and the chemical composition (…

This report provides the first confirmed evidence of Bacillus-like bacteria present in a wine
from Washington State. These bacteria were isolated from a 2013 Pinot noir wine whose …

The sourness of six organic acids was compared by pair tests in binary acid solutions of equal
pH and equal potential hydrogen ion concentration. Monoprotic lactic acid was more sour …

Dry white table wines were made from Chardonnay, Chenin blanc, French Colombard, and
Semillon grapes following 0, 3, 6 and 12 hours holding of the destemmed, crushed grapes …

Pediococcus spp. were isolated from commercial wines from Oregon and Washington state,
and the impacts of these isolates on the chemistry, microbiology, and sensory quality of …