Results of additional sensory analyses for the investigation of deacidification methods and carbonic maceration of aged French hybrid wines

References

• Amerine , M.A. and Roessler , E.B. 1983 . Wines — their sensory evaluation , San Francisco , CA : W. H. Freeman .
   Google Scholar
• Boulton , R. 1980 . The relationships between total acidity, titratable acidity and pH in wine . American Journal of Enology and Viticulture , 31 (1) : 76 – 79 .
   Web of Science ®Google Scholar
• Gadek , F.J. , Diamond , F. , Hearney , M. , McMullin , M. , Szvetecz , M.A. and Verano , F.P. III . 1980 . Research note: preliminary investigation of deacidification methods and carbonic maceration of French hybrid wines . American Journal of Enology and Viticulture , 31 (1) : 90 – 94 .
   Web of Science ®Google Scholar
• Mattick , L.R. , Plane , R.A. and Weirs , L.D. 1980 . Lowering wine acidity with carbonates . American Journal of Etiology and Viticulture , 31 (4) : 350 – 355 .
   Web of Science ®Google Scholar
• Nagel , C.W. , Amistoso , J.L. and Bendel , R.B. 1982 . The effect of pH and titratable acidity on the quality of dry white wines . American Journal of Enology and Viticulture , 33 (2) : 75 – 79 .
   Web of Science ®Google Scholar
• Nagel , C.W. and McElvain , K.R. 1977 . An analysis of the influence of pH and titratable acid in the scoring of wine . American Journal of Enology and Viticulture , 28 (2) : 69 – 73 .
   Web of Science ®Google Scholar
• Plane , R.A. , Mattick , L.R. and Weirs , L.D. 1980 . An acidity index for the taste of wines . American Journal of Enology and Viticulture , 31 (3) : 265 – 268 .
   Web of Science ®Google Scholar