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Effect of Must Hyperoxygenation on Sensory Expression and Chemical Composition of the Resulting Wines
This paper evaluates the effect of must hyperoxygenation on final wine. Lower concentrations of caftaric acid (0.29 mg·L(−1)), coutaric acid (1.37 mg·L(−1)) and Catechin (0.86 mg·L(−1)) were observed in hyperoxygenated must in contrast to control must (caftaric acid 32.78 mg·L(−1), coutaric acid 5.0...
| 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/PMC8746419/ https://www.ncbi.nlm.nih.gov/pubmed/35011467 http://dx.doi.org/10.3390/molecules27010235 |