Development of a New Strategy for Studying the Oxygen Consumption Potential of Wine through the Grape Extract Evaluation

The development of a method to determine the aging potential of wine at the time of harvest, through the evaluation of its oxygen avidity, is a potential tool for the winemaking sector. To this end, it is necessary to formulate a potential wine with this grape prior to alcoholic fermentation. The ma...

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Detalles Bibliográficos
Autores principales: Carrasco-Quiroz, Marioli, Martínez-Gil, Ana María, Nevares, Ignacio, Martínez-Martínez, Víctor, Sánchez-Gómez, Rosario, del Alamo-Sanza, Maria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266014/
https://www.ncbi.nlm.nih.gov/pubmed/35804778
http://dx.doi.org/10.3390/foods11131961

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9266014/
https://www.ncbi.nlm.nih.gov/pubmed/35804778
http://dx.doi.org/10.3390/foods11131961

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