DOI: 10.17265/2159-5828/2016.04.001
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Molly Crandles, Martha Wicks-Müller, Christoph Schuessler, Rainer Jung

Abstract: The impact of different phases of shipment (at sea and at port) on two German white wines of two vintages and the lasting effects of the temperature regimes over time was investigated. The wines were subjected to three temperature programs-control (15 °C), linear increase (15 °C steadily increasing to 45 °C), and diurnal fluctuation (15 °C/40 °C)-in both movement and non-movement conditions. The wines were analyzed for chemical, physical and sensorial changes at one and eight months post-treatment. Changes in …

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