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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |