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 originale | English |
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Titolo della pubblicazione ospite | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology |
Pagine | 370-372 |
Numero di pagine | 3 |
Stato di pubblicazione | Pubblicato - 2003 |
Evento | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology - Soriano nel Cimino (VT) Durata: 24 set 2003 → 26 set 2003 |
Workshop
Workshop | 8th Workshop on the Developments in the Italian PhD in Food Science and Technology |
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Città | Soriano nel Cimino (VT) |
Periodo | 24/9/03 → 26/9/03 |
Keywords
- aeration
- oxygen
- phenolic compounds
- red winemaking