ARC TC-IWP publishes study on the use of blending for lower alcohol wines

Rocco resizedARC TC-IWP PhD student Rocco Longo from Charles Sturt University in Wagga Wagga presents his work on the use of blending for the production of low alcohol wines in the Journal of the Science of Food and Agriculture.

Lower alcohol wines are suffering from a poor reputation among consumers, which isĀ in part due to their unsatisfactory flavours, such as reduced overall aroma intensity or undesired herbaceous characters. This study covers a blending practice allowing the production of wines with lower alcohol content while retaining similar sensory profiles of the later harvested, riper fruit wines.

You can find the article here.


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