The cooler the better: the effects of storage temperature and packaging type on the sensory and chemical properties of Chardonnay and Cabernet Sauvignon

Article Details

Wine & Viticulture Journal Issue 1, 2013

Title: The cooler the better: the effects of storage temperature and packaging type on the sensory and chemical properties of Chardonnay and Cabernet Sauvignon

Author: Helene Hopfer, Susan Ebeler and Hildegarde Heymann

Keywords: Aromas, Bag-in-box, BIB, Cabernet Sauvignon, Chardonnay, Chemical, Colour, Cooler, Cork, Deteriorating, Effects, Flavour, Fruity, High, Increase, Ingress, Mouthfeel, Natural, Oxidation, Packaging, Presentation, Properties, Refrigeration, Screwcaps, Sensory, storage, Synthetic, Taste, Temperature, Type, Vegetal, Wine

Page Number(s): p28-32

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