Summary
This 2019 study examined the chemical and sensory characteristics of Cuban wines produced from varied raw material sources. As suggested by the title, the work appears to document how different grape and potentially alternative substrates influence wine quality attributes, including volatile and phenolic composition. The research contributes descriptive data on a regional wine production system, though the scope and methodological detail cannot be confirmed without access to the full text.
UK applicability
The findings are of limited direct applicability to UK wine production, which operates in a different climate and regulatory environment and relies on established European cultivars and methods. However, the analytical techniques and sensory evaluation approaches may be relevant to UK food science and wine research laboratories.
Key measures
Chemical composition (volatile compounds, phenolics, pH, acidity, alcohol content); organoleptic properties (sensory descriptors, flavour profile, colour)
Outcomes reported
The study characterised the chemical composition and organoleptic (taste, aroma, appearance) properties of Cuban wines produced from different grape and non-grape raw materials. Analysis included assessment of volatile compounds, phenolic profiles, and sensory attributes across wine samples.
Topic tags
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