Abstract
In red winemaking the oxygen is an important technological factor to define final wine quality. As processing parameter it requires a rational managing which includes all the interactions between the gas-phase and the complex must-wine solution. In this case it's necessary to make deeper the few knowledge to optimise the supply of oxygen and the methodologies.
| Original language | English |
|---|---|
| Title of host publication | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology |
| Pages | 370-372 |
| Number of pages | 3 |
| Publication status | Published - 2003 |
| Event | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology - Soriano nel Cimino (VT) Duration: 24 Sept 2003 → 26 Sept 2003 |
Workshop
| Workshop | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology |
|---|---|
| City | Soriano nel Cimino (VT) |
| Period | 24/9/03 → 26/9/03 |
Keywords
- aeration
- oxygen
- phenolic compounds
- red winemaking
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