Impact of microoxygenation on Pinot noir wines with different initial phenolic content
Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two d...
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| Autores principales: | , , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
International Viticulture and Enology Society
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c2 |
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