Winemaking, Maturation and Fault Characters

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Winemaking, Maturation and Fault Characters Oak Malolactic Aged Carbonic Volatile Maturation Fermentation Whites Maceration Acidity Fault Pine Butter Toast Cherry stone Nail polish remover Resinous Butterscotch Biscuit Kirsch Model glue Sawdust Yoghurt Buttered toast Banana Vinegar Raw wood Milky Honey Confectionery Pungent Citrusy Condensed milk Toffee Bubblegum Acetic Dusty Cheese Caramel Cinnamon Vanilla Caramel Lanolin Violet Sulfide Fault Coconut Vanilla Quince Jasmine Cedar Nutty Fig Incense Boiled eggs Pencil shavings Rancid butter Raisin Garlic Sandalwood Lactic Walnut Botrytised Onion Oak Fetid milk Nutty Cabbage Cigar box Whey Almond Dried apricot Rubber Peaty Sauerkraut Smoke Candied orange Dirty socks Incense Wet dog Kerosene Marmalade Cooked corn Cinammon Wet leather Madierised Orange peel Stagnant water Clove Sweaty Aldehyde Cumquat Boiled potato Nutmeg Butyric Mouldy Allspice Aged Reds Cork Taint Spice Lees Contact Other Dessert Cashew Leather Musty Roast almond Yeasty Tobacco Honey Mouldy Walnut Dough Forest floor Toffee Wet hessian Nutty Bread Mossy Caramel Dank cellar Bacon Bread crust Tea leaf Molasses Old books Toasty Malt Savoury Golden syrup Smoke Creamy Soy Raisin Brett fault Charry Cheese Earthy Dried fruit Charcoal Savoury Ink Sultana Band aid Cold ash Bonox Tar Fig Horsey Burnt Marmite Chocolate Nutty Horse stable Sardine Sweaty Coffee Nougat Creosote Roasted Lager Cigar box Wool grease Caramel Leesy Prune Oxidation fault Medicinal Toffee Walnut Datura Coffee grounds Solids Ferment Chestnut Aldehyde Chocolate Barnyard Sherry Mousy fault Mocha Cucumber Gamey Bruised apple Stale water Green fatty Truffle Peanut Mouse cage Bilgy Green tea Fungal Nutty Mouse urine Almond kernel Parmesan Salami Wet paper Corn chip Musty Pungent Grilled meat Beer towel Popcorn Dank Fusel oil Bacon fat Dull Bread crust Coloured italics indicates the character is considered a fault. © 2002 Recognose Pty Ltd www.aromadictionary.com.

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Redalyc.Alternative Processing of Port-Wine Using Pectolytic Enzymes
Ciencia y Tecnología Alimentaria ISSN: 1135-8122 [email protected] Sociedad Mexicana de Nutrición y Tecnología de Alimentos México Rogerson, F.S.S; Vale, E.; Grande, H.J.; Silva, M.C.M. Alternative processing of port-wine using pectolytic enzymes Ciencia y Tecnología Alimentaria, vol. 2, núm. 5, julio, 2000, pp. 222-227 Sociedad Mexicana de Nutrición y Tecnología de Alimentos Reynosa, México Available in: http://www.redalyc.org/articulo.oa?id=72420501 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Cienc. Tecnol. Aliment. Vol. 2, No. 5, pp. 222-227, 2000 Copyright 2000 Asociación de Licenciados en Ciencia y Tecnología de los Alimentos de Galicia (ALTAGA). ISSN 1135-8122 ALTERNATIVE PROCESSING OF PORT-WINE USING PECTOLYTIC ENZYMES PROCESADO ALTERNATIVO DEL VINO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS PROCESADO ALTERNATIVO DO VIÑO DE OPORTO USANDO ENZIMAS PECTOLÍTICOS Rogerson, F.S.S*1; Vale, E.3; Grande, H.J.2; Silva, M.C.M.3 1* Departmento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto. Portugal. E-Mail: [email protected] 2 Licentec, Bernadottelaan 15, P.O.Box 8323, 3503 RH Utrecht, The Netherlands. 3 Escola Superior de Biotecnologia/Universidade Católica. Rua Dr.Antonio Bernardino de Almeida, 4200 Porto. Portugal. Recibido: 24 de Octubre de 1999; recibida versión revisada: 9 de Marzo de 2000; aceptado: 15 de Marzo de 2000 Received: 24 October 1999; rreceived in revised form: 9 March 2000; accepted: 15 March 2000 Abstract The objective of the present study was to investigate the application of a commercial pectolytic enzyme preparation “Ultrazym” during grape maceration for the alternative processing of 7 single varietal Port-Wines (Tinta Barroca, Mourisco Tinto, Tinta Roriz, Rufete, Tinta da Barca, Tinta Santarém and Touriga Nacional).
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Short Maceration : a New Mediterranean Vision Author : Dominique DELTEIL
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