Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines

The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler methods that provide valuable information on oxidation stability of wines a...

Descripción completa

Detalles Bibliográficos
Autores principales: Celotti, Emilio, Lazaridis, Georgios, Figelj, Jakob, Scutaru, Yuri, Natolino, Andrea
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746642/
https://www.ncbi.nlm.nih.gov/pubmed/35011556
http://dx.doi.org/10.3390/molecules27010326

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8746642/
https://www.ncbi.nlm.nih.gov/pubmed/35011556
http://dx.doi.org/10.3390/molecules27010326

Ejemplares similares