Reducing the Negative Effect on White Wine Chromatic Characteristics Due to the Oxygen Exposure during Transportation by the Deoxygenation Process

In white wine production, a great effort is made to avoid extensive contact with oxygen, which might adversely affect color and aroma. In this work, the impact of bulk transportation on white wine oxygen uptake and the effect of deoxygenation on white wine dissolved oxygen levels, as well on the phe...

Descripción completa

Detalles Bibliográficos
Autores principales: Filipe-Ribeiro, Luís, Rodrigues, Susete, Nunes, Fernando M., Cosme, Fernanda
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468983/
https://www.ncbi.nlm.nih.gov/pubmed/34574133
http://dx.doi.org/10.3390/foods10092023

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468983/
https://www.ncbi.nlm.nih.gov/pubmed/34574133
http://dx.doi.org/10.3390/foods10092023

Ejemplares similares