Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxyge...

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Detalles Bibliográficos
Autores principales: Petrozziello, Maurizio, Torchio, Fabrizio, Piano, Federico, Giacosa, Simone, Ugliano, Maurizio, Bosso, Antonella, Rolle, Luca
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2018
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5934423/
https://www.ncbi.nlm.nih.gov/pubmed/29755971
http://dx.doi.org/10.3389/fchem.2018.00137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5934423/
https://www.ncbi.nlm.nih.gov/pubmed/29755971
http://dx.doi.org/10.3389/fchem.2018.00137

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