The role of oxygen in red winemaking - part 2

Milena Lambri

The role of oxygen in red winemaking - part 2

Risultato della ricerca: Contributo in libro › Contributo a convegno

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 originale	English
Titolo della pubblicazione ospite	9th Workshop on the Developments in the italian PhD in Food Science and Technology
Pagine	152-157
Numero di pagine	6
Stato di pubblicazione	Pubblicato - 2004
Evento	9th Workshop on the Developments in the italian PhD in Food Science and Technology - Parma Durata: 8 set 2004 → 10 set 2004

Workshop

Workshop	9th Workshop on the Developments in the italian PhD in Food Science and Technology
Città	Parma
Periodo	8/9/04 → 10/9/04

Keywords

aeration
oxygen
phenolic compounds
red winemaking

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title = "The role of oxygen in red winemaking - part 2",

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.",

keywords = "aeration, oxygen, phenolic compounds, red winemaking, aeration, oxygen, phenolic compounds, red winemaking",

author = "Milena Lambri",

year = "2004",

language = "English",

isbn = "N/A",

pages = "152--157",

booktitle = "9th Workshop on the Developments in the italian PhD in Food Science and Technology",

note = "9th Workshop on the Developments in the italian PhD in Food Science and Technology ; Conference date: 08-09-2004 Through 10-09-2004",

}

TY - GEN

T1 - The role of oxygen in red winemaking - part 2

AU - Lambri, Milena

PY - 2004

Y1 - 2004

N2 - 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.

AB - 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.

KW - aeration

KW - oxygen

KW - phenolic compounds

KW - red winemaking

KW - aeration

KW - oxygen

KW - phenolic compounds

KW - red winemaking

UR - http://hdl.handle.net/10807/21118

M3 - Conference contribution

SN - N/A

SP - 152

EP - 157

BT - 9th Workshop on the Developments in the italian PhD in Food Science and Technology

T2 - 9th Workshop on the Developments in the italian PhD in Food Science and Technology

Y2 - 8 September 2004 through 10 September 2004

ER -

The role of oxygen in red winemaking - part 2

Abstract

Workshop

Keywords

Altri file e collegamenti

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