Effect of controlled micro-oxygenation on white wine
The aim of the study was to determine the effect of controlled micro-oxygenation on the fermentation process of two types of white wine (ʻPinot Blancʼ and ʻPinot Grisʼ). The wine was micro-oxygenated during fermentation and maturation. During fermentation, the antioxidant activity was monitored by t...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2018-05-01
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| Series: | Ciência e Técnica Vitivinícola |
| Subjects: | |
| Online Access: | https://www.ctv-jve-journal.org/articles/ctv/pdf/2018/01/ctv20183301p78.pdf |