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.
Lingua originaleEnglish
Titolo della pubblicazione ospite8th Workshop on the Developments in the Italian PhD in Food Science and Technology
Pagine370-372
Numero di pagine3
Stato di pubblicazionePubblicato - 2003
Evento8th Workshop on the Developments in the Italian PhD in Food Science and Technology - Soriano nel Cimino (VT)
Durata: 24 set 200326 set 2003

Workshop

Workshop8th Workshop on the Developments in the Italian PhD in Food Science and Technology
CittàSoriano nel Cimino (VT)
Periodo24/9/0326/9/03

Keywords

  • aeration
  • oxygen
  • phenolic compounds
  • red winemaking

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