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Muscat blanc

Muscat blanc early-mid moderate spur midseason 1/3—1/2 2-4... [Pg.33]

The variety and condition of grapes affect rate of pressing, measured in tons per hour. Grapes that tend to retain juice more easily in their cellular structure are more difficult to press efficiently and are called slippery grapes. White Riesling, Sylvaner, and Muscat blanc cultivars are among the slowest and most difficult North Coast whites to press. [Pg.40]

Protein Stabilization. All grapes have a certain natural protein content of proteins both sensitive and insensitive to heat. The quantity of heat-sensitive protein varies with the vintage, cultivar, grape maturity, and pH. In the North Coast, Sauvignon blanc and Muscat cultivars have consistently high levels of heat-sensitive proteins. [Pg.46]

Muscat Hambourg Muscat Ottonel Italia Wurzer Grenache Merlot Nobling Rul nder Shiraz (Syn. Syrah) Terret Thompson Seedless Ugni Blanc... [Pg.234]

Terpenol concentrations in wines made from grape varieties with simple flavors (Sauvignon Blanc, Syrah, Cabernet Sauvignon, Cabernet Franc, Merlot, etc.) are generally below the perception threshold. There are, however, Chardonnay clones with the Muscat character. These are normally eliminated from clonal selections of vines, as their wines do not have typical varietal character. [Pg.207]

Muscat of Alexandria Muscat de Frontignan Gewiirz traminer" Alba- rino Ries- ling" Musca- delle Sauvig- non Blanc ... [Pg.207]

Marchal R., 2002b. Collage des vins blancs Les proteines vegetales prouvent leur efficacite. Vitis 279 47 8. Marchal R., 2000c. Clarification des mouts de muscat par flottation an moyen de proteines de ble. Am. J. Fnol. 4. [Pg.528]

Marinos VA, Tate ME, Williams PJ (1994) Protocol for FAB MS/MS characterization of terpene disaccharides of wine. J Agric Food Chem 42 2486-2492 McCarthy MG (1992) Clonal and pruning effects on Muscat a Petite Grains Blanc yield and terpene concentration. Am J Enol Vitic 43 149-152 Merritt C, Robertson DH (1982) Techniques of analysis of flavours gas chromatography and mass spectrometry. In Morton ID, MacLeod AJ (eds) Food flavours. Part A. Introduction. Elsevier, Amsterdam, pp 49-78... [Pg.56]

Muscat A Petits Grains Blancs Moscatel De Grano Menudo 8193 Greece Blanc 18... [Pg.193]

See other pages where Muscat blanc is mentioned: [Pg.368]    [Pg.368]    [Pg.152]    [Pg.154]    [Pg.256]    [Pg.29]    [Pg.30]    [Pg.30]    [Pg.38]    [Pg.165]    [Pg.168]    [Pg.368]    [Pg.65]    [Pg.368]    [Pg.368]    [Pg.152]    [Pg.154]    [Pg.256]    [Pg.29]    [Pg.30]    [Pg.30]    [Pg.38]    [Pg.165]    [Pg.168]    [Pg.368]    [Pg.65]    [Pg.367]    [Pg.369]    [Pg.242]    [Pg.243]    [Pg.247]    [Pg.48]    [Pg.367]    [Pg.369]    [Pg.17]    [Pg.214]    [Pg.278]    [Pg.286]    [Pg.318]    [Pg.367]    [Pg.369]    [Pg.235]    [Pg.206]    [Pg.218]    [Pg.226]    [Pg.140]    [Pg.50]    [Pg.620]    [Pg.95]    [Pg.241]    [Pg.349]    [Pg.402]   
See also in sourсe #XX -- [ Pg.29 , Pg.38 , Pg.40 , Pg.165 ]



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