The effects of dissolved oxygen and enological treatments on quality parameters in wine and cider
Dissolved oxygen has previously been shown to affect the colour and sensory properties of red and white wine during storage. A number of different wines and wine based sparkling ciders are made at Kiviks Musteri AB. The aim of this work is to study the effects of dissolved oxygen and different enolo...
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| Format: | Others |
| Language: | English |
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Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB)
2014
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-32646 |