Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine

Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has not been completely investigated. In this study...

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Detalles Bibliográficos
Autores principales: Picariello, Luigi, Rinaldi, Alessandra, Forino, Martino, Errichiello, Francesco, Moio, Luigi, Gambuti, Angelita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587184/
https://www.ncbi.nlm.nih.gov/pubmed/33050381
http://dx.doi.org/10.3390/molecules25204607

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587184/
https://www.ncbi.nlm.nih.gov/pubmed/33050381
http://dx.doi.org/10.3390/molecules25204607

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