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.
Lingua originaleEnglish
Titolo della pubblicazione ospite9th Workshop on the Developments in the italian PhD in Food Science and Technology
Pagine152-157
Numero di pagine6
Stato di pubblicazionePubblicato - 2004
Evento9th Workshop on the Developments in the italian PhD in Food Science and Technology - Parma
Durata: 8 set 200410 set 2004

Workshop

Workshop9th Workshop on the Developments in the italian PhD in Food Science and Technology
CittàParma
Periodo8/9/0410/9/04

Keywords

  • aeration
  • oxygen
  • phenolic compounds
  • red winemaking

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