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 | Inglese |
|---|---|
| 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 |
|---|---|
| Città | Soriano nel Cimino (VT) |
| Periodo | 24/9/03 → 26/9/03 |
Keywords
- aeration
- oxygen
- phenolic compounds
- red winemaking