Volatile Acidity Thresholds is a sensory and chemical benchmark in enology that denotes the minimum concentration of volatile acids, primarily acetic acid, at which their presence becomes perceptible in wine and may negatively influence its organoleptic quality.
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Andreia Miranda, Vanda Pereira, Marisela Pontes et al. · Ciência e técnica vitivinícola/Ciência e técnica vitivinícola · 2017 · 18 citations · Full text
Agriculture, Enology, Food Science +17
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Madeira Tecnopolo
Funchal, Portugal
1 h-index
2 publications
36 citations
La Trobe University
Melbourne, Australia
1 h-index
1 publications
10 citations
Instituto de Arqueología-Mérida
Mérida, Spain
1 h-index
2 publications
128 citations
Summerland Research and Development Centre
Summerland, Canada
1 h-index
1 publications
58 citations
Brock University
Saint Catharines, Canada
1 h-index
1 publications
58 citations
University of Aveiro
Aveiro, Portugal
1 h-index
3 publications
54 citations
Agriculture and Agri-Food Canada
Ottawa, Canada
1 h-index
1 publications
58 citations
Universidade da Madeira
Funchal, Portugal
1 h-index
3 publications
54 citations
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- Ciência e técnica vitivinícola/Ciência e técnica vitivinícola
1 publications · 18 citations
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- Journal of Wine Research
1 publications · 58 citations
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- Cellular and Molecular Life Sciences
CMLS · 1 publications · 10 citations
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