The role of oxygen in red winemaking - part 2

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

The displayed results confirm that oxygen can stimulate fermentation and permits to initiate the wine colour construction; they highlight, moreover, that the gas presence during maceration produce immediate effects at devatting on phenolic wine profile in relation to the cultivar and to the amount supplied. In order to verify these aspects other data are being collected during wine maturation.
Original languageEnglish
Title of host publication9th Workshop on the Developments in the italian PhD in Food Science and Technology
Pages152-157
Number of pages6
Publication statusPublished - 2004
Event9th Workshop on the Developments in the italian PhD in Food Science and Technology - Parma
Duration: 8 Sep 200410 Sep 2004

Workshop

Workshop9th Workshop on the Developments in the italian PhD in Food Science and Technology
CityParma
Period8/9/0410/9/04

Keywords

  • aeration
  • oxygen
  • phenolic compounds
  • red winemaking

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