Beverages, Journal Year: 2025, Volume and Issue: 11(2), P. 34 - 34
Published: March 3, 2025
The use of saturated medium-chain fatty acids for arresting fermentation and producing sweet wines was investigated at an industrial level. Doses 10 mg/L octanoic or decanoic acid a combination 5 + were used to produce the Tămâioasă românească variety in volumes 3000 L. As using these also leads production some corresponding ethyl-esters, with potential impact on aromatic profile, it is important have evaluated by consumers. resulting through systematic approach both novice consumers professional tasters. Consumers appreciated treated control equally, while professionals assigned significantly higher scores either acid, compared controls. samples combined dose not preferred Thus, variant appears be one most professionals. Sensory profiles experimental are presented discussed.
Language: Английский