The displayed results confirm that oxygen can stimulate fermentation and permits to initiate the wine colour construction; they highlight, moreover, that the gas presence during maceration produce immediate effects at devatting on phenolic wine profile in relation to the cultivar and to the amount supplied. In order to verify these aspects other data are being collected during wine maturation.

Lambri, M., The role of oxygen in red winemaking - part 2, in 9th Workshop on the Developments in the italian PhD in Food Science and Technology, (Parma, 08-10 September 2004), Centro Grafico Università di Parma, Parma 2004: 152-157 [http://hdl.handle.net/10807/21118]

The role of oxygen in red winemaking - part 2

Lambri
2004

Abstract

The displayed results confirm that oxygen can stimulate fermentation and permits to initiate the wine colour construction; they highlight, moreover, that the gas presence during maceration produce immediate effects at devatting on phenolic wine profile in relation to the cultivar and to the amount supplied. In order to verify these aspects other data are being collected during wine maturation.
Inglese
9th Workshop on the Developments in the italian PhD in Food Science and Technology
9th Workshop on the Developments in the italian PhD in Food Science and Technology
Parma
8-set-2004
10-set-2004
N/A
Lambri, M., The role of oxygen in red winemaking - part 2, in 9th Workshop on the Developments in the italian PhD in Food Science and Technology, (Parma, 08-10 September 2004), Centro Grafico Università di Parma, Parma 2004: 152-157 [http://hdl.handle.net/10807/21118]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/21118
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