Correlation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.
Correlation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.
Author(s): GUERRA, C. C.; SBEGHEN, F.; ZANUS, M. C.
Summary: Red wines are significantly different regardind quality and aging potential, being their chemical profile main cause of these differences.
Publication year: 2009
Types of publication: Abstract in annals or event proceedings
Unit: Embrapa Grape & Wine
Keywords: Enologia, O2, Polifenol, Vinho, Vinho tinto, Vinificação
Observation
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