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