Effect of Cold Stabilization Duration on Organic Acids and Aroma Compounds during Vitis vinifera L. cv. Riesling Wine Bottle Storage

During the storage of wines in bottles, especially white wines, tartrate crystallization often occurs, which reduces the commercial value of the wines and therefore needs to be avoided by performing cold stabilization treatments before bottling. However, whether different cold treatment durations im...

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Detalles Bibliográficos
Autores principales: Xia, Nongyu, Cheng, Haotian, Yao, Xuechen, Pan, Qiuhong, Meng, Nan, Yu, Qingquan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103779/
https://www.ncbi.nlm.nih.gov/pubmed/35563903
http://dx.doi.org/10.3390/foods11091179

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9103779/
https://www.ncbi.nlm.nih.gov/pubmed/35563903
http://dx.doi.org/10.3390/foods11091179

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