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.File in questo prodotto:
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