Identification of the major drivers of 'phenolic' taste in ... - GWRDC

More documents

Recommendations

Info

AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines Figure 8-7: Variation of total phenolics and total hydroxycinnamic acids in difference winemaking techniques expressed as a % change compared to free run 76
AWRI: Identification Of The Major Drivers Of ‘Phenolic’ Taste In White Wines Figure 8-8; % change in total phenolics and total hydroxycinnamates of wines made from hyperoxidised free run (FR) and pressing juices (LHP and HP) compared with wines made with non-hyperoxidised juices 77 0.0% -20.0% -40.0% -60.0% -80.0% -100.0% 0.0% -20.0% -40.0% -60.0% -80.0% -27.4% -27.2% -86.4% Chardonnay Riesling Viognier 2010 Total Phenolics -65.9% -62.0% HOX-FR HOX-LHP 2010 Total HCA -35.0% -75.8% -73.3% HOX-FR HOX-LHP -8.4% -16.4% 0% -20% -40% -60% -80% -100% -120% -140% 0% -20% -40% -60% -80% -100% -82% 2011 Total Phenolics -106% -119% -60% -67% HOX-FR HOX-HP 2011 Total Hydroxycinnamates -52% -39% -82% -86% -94% HOX-FR HOX-HP -35% -82%
Page 1 and 2:
Identification of the major drivers
Page 3 and 4:
AWRI: Identification Of The Major D
Page 5 and 6:
Page 7 and 8:
Page 9 and 10:
Page 11 and 12:
Page 13 and 14:
Page 15 and 16:
Page 17 and 18:
Page 19 and 20:
Page 21 and 22:
Page 23 and 24:
Page 25 and 26: AWRI: Identification Of The Major D
Page 75: AWRI: Identification Of The Major D
Page 113 and 114: RT (min) AWRI: Identification Of Th
Page 115 and 116: RT (min) AWRI: Identification Of Th
Page 127 and 128:
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139:
show all

Identification of the major drivers of 'phenolic' taste in ... - GWRDC

Create successful ePaper yourself

Delete template?

Save as template?