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: Yi Yang, Rebecca Christina Deed, Leandro Dias Araujo, Paul Andrew Kilmartin
Formato: article
Lenguaje:EN
Publicado: International Viticulture and Enology Society 2021
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Acceso en línea:https://doaj.org/article/3c7ec112b3724786a8a2f73daed007c2
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