Research note : effect of simulated shipping temperatures on the sensory composition of South African chenin blanc and sauvignon blanc wines
作者： W.J. du Toit , C. Piquet
DOI: 10.21548/35-2-1016
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摘要: This work investigated the effect of constant and simulated shipping temperatures on sensory composition Chenin blanc Sauvignon wines. Wines exposed to elevated during trial developed unwanted aromas, such as over-aged, sulphur-like a yellow colour, while those left at cooler temperature retained tropical aromas. However, varying did not lead large aroma differences in wines compared lower temperature. It thus seems that average play larger role development over-aged aromas certain South African white than variations.
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