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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |