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Improvement of the stability of port wine colour

Oct 28, 2020 | Oenology

Project Number
WW 08-32

Project title
Improvement of the stability of port wine colour

Project leader
Van Jaarsveld, F P

Team members
Augustyn, O P H
Burger, I
Ellis, L P
October, F M

Project description
The South African Port Producers Association (SAPPA) requested an investigation into improving the stability of port wine colour. Ports were fortified with three different spirit types containing different aldehyde concentrations and stored at different temperatures for different periods of time. Results show that all treatments, i.e., spirit type, storage time and storage temperature, influenced the sensory and chemical quality of ports. Not only single treatments but also treatment interactions impacted the sensory and chemical quality of port wines. pH, Sulphur dioxide, through its protective role, TA, acetaldehyde and alcohol are important factors to consider with regard to port wine colour stability.

FINAL REPORT WW 08-32

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