Characterizing wine finish using TCATA product contrails
Wine quality is associated with the pleasantness of flavours, tastes, and mouthfeels that linger and evolve after swallowing. In a designed experiment, Baker et al. (submitted) started with musts with different initial sugar contents (21 and 27 °Brix) to produce two wines varying in ethanol content, Low and High, with 10 and 15.5% v/v, respectively. A third wine, Low-to-high, was