In red winemaking the oxygen is an important technological factor to define final wine quality. As processing parameter it requires a rational managing which includes all the interactions between the gas-phase and the complex must-wine solution. In this case it's necessary to make deeper the few knowledge to optimise the supply of oxygen and the methodologies.

Lambri, M., The role of oxygen in red winemaking, in 8th Workshop on the Developments in the Italian PhD in Food Science and Technology, (Soriano nel Cimino (VT), 24-26 September 2003), Tecnos, Milano 2003: 370-372 [http://hdl.handle.net/10807/21116]

The role of oxygen in red winemaking

Lambri, Milena
2003

Abstract

In red winemaking the oxygen is an important technological factor to define final wine quality. As processing parameter it requires a rational managing which includes all the interactions between the gas-phase and the complex must-wine solution. In this case it's necessary to make deeper the few knowledge to optimise the supply of oxygen and the methodologies.
2003
Inglese
8th Workshop on the Developments in the Italian PhD in Food Science and Technology
8th Workshop on the Developments in the Italian PhD in Food Science and Technology
Soriano nel Cimino (VT)
24-set-2003
26-set-2003
N/A
Lambri, M., The role of oxygen in red winemaking, in 8th Workshop on the Developments in the Italian PhD in Food Science and Technology, (Soriano nel Cimino (VT), 24-26 September 2003), Tecnos, Milano 2003: 370-372 [http://hdl.handle.net/10807/21116]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/21116
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