TY - BOOK ID - 145857569 TI - Wine Sensory Faults : Origin, Prevention and Removal AU - Nunes, Fernando M. AU - Cosme, Fernanda AU - Filipe-Ribeiro, Luís PY - 2022 PB - Basel MDPI Books DB - UniCat KW - Technology: general issues KW - Chemical engineering KW - triazole pesticides KW - wine KW - fermentation KW - sensory analysis KW - flavor components KW - oxidation KW - membrane contactor KW - polymeric pigments KW - mannoproteins KW - mouthfeel KW - astringency KW - subquality KW - colour KW - pressing KW - extended maceration KW - Sangiovese KW - ladybird taint KW - methoxypyrazines KW - wine quality KW - wine faults KW - grape quality KW - yeasts KW - non-Saccharomyces KW - off-smells KW - volatile acidity KW - ethylphenols KW - pyranoanthocyanins KW - pH control KW - bioprotection KW - amino acid KW - yeast KW - sulfur KW - aroma KW - aging KW - QDA KW - glutathione KW - sulfur dioxide KW - hydrolysable tannins KW - light-struck taste KW - storage KW - white wine KW - wine oxidation KW - browning KW - light exposure KW - tannins KW - reductive aromas KW - atypical aging KW - preventive measures KW - corrective solutions KW - 2,4,6-Trichloroanisole (TCA) KW - ADSI cork powder KW - fining agent KW - phenolic profile KW - chromatic characteristics KW - volatile profile KW - triazole pesticides KW - wine KW - fermentation KW - sensory analysis KW - flavor components KW - oxidation KW - membrane contactor KW - polymeric pigments KW - mannoproteins KW - mouthfeel KW - astringency KW - subquality KW - colour KW - pressing KW - extended maceration KW - Sangiovese KW - ladybird taint KW - methoxypyrazines KW - wine quality KW - wine faults KW - grape quality KW - yeasts KW - non-Saccharomyces KW - off-smells KW - volatile acidity KW - ethylphenols KW - pyranoanthocyanins KW - pH control KW - bioprotection KW - amino acid KW - yeast KW - sulfur KW - aroma KW - aging KW - QDA KW - glutathione KW - sulfur dioxide KW - hydrolysable tannins KW - light-struck taste KW - storage KW - white wine KW - wine oxidation KW - browning KW - light exposure KW - tannins KW - reductive aromas KW - atypical aging KW - preventive measures KW - corrective solutions KW - 2,4,6-Trichloroanisole (TCA) KW - ADSI cork powder KW - fining agent KW - phenolic profile KW - chromatic characteristics KW - volatile profile UR - https://www.unicat.be/uniCat?func=search&query=sysid:145857569 AB - Wine is highly appreciated for its distinctive sensory characteristics, including its colour, aroma, and taste. However, unwanted microbiological activity, unbalanced concentrations of certain compounds resulting from unbalanced grape chemical compositions, and inadequate winemaking practices and storage conditions can result in sensory defects that significantly decrease wine quality. Although preventing wine defects is the best strategy, they are sometimes difficult to avoid. Therefore, when present, several fining agents or additives and technologies are available or being developed with different performances regarding their impact on wine quality. Wine stabilisation refers to removal and prevention strategies and treatments that limit visual, olfactory, gustatory, or tactile wine defects, as well as increase wine safety and stability through fining and the application of different operations carried out in wineries (filtration, pasteurisation, electrodialysis, and cold stabilisation) and the use of emerging technologies (electron-beam irradiation, high hydrostatic pressure, pulsed electric fields, ultrasound, pulsed light). Future trends in this field involve using more sustainable and environmentally friendly fining agents and technologies and developing treatments with better performance and specificity. ER -