✦ LIBER ✦

Effect of wine micro-oxygenation treatment and storage period on colour-related phenolics, volatile composition and sensory characteristics

✍ Scribed by M.J. Cejudo-Bastante; M.S. Pérez-Coello; I. Hermosín-Gutiérrez

Book ID: 116726868
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 280 KB
Volume: 44
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2010.10.015

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effect of micro-oxygenation on sensory c

Effect of micro-oxygenation on sensory characteristics and consumer preference of Cabernet Sauvignon wine

✍ Giuseppina Paola Parpinello; François Plumejeau; Chantal Maury; Andrea Versari 📂 Article 📅 2011 🏛 John Wiley and Sons 🌐 English ⚖ 152 KB

Evaluation of Oak Chips Treatment on Vol

Evaluation of Oak Chips Treatment on Volatile Composition and Sensory Characteristics of Merlot Wine

✍ Schumacher, Rafael; Alañón, M. Elena; Castro-Vázquez, Lucia; Pérez-Coello, M. So 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 281 KB

Effects of hyper-oxygenation and storage

Effects of hyper-oxygenation and storage of Macabeo and Airén white wines on their phenolic and volatile composition

✍ M. J. Cejudo-Bastante; M. S. Pérez-Coello; P. M. Pérez-Juan; I. Hermosín-Gutiérr 📂 Article 📅 2011 🏛 Springer 🌐 English ⚖ 330 KB

The effect of time and storage condition

The effect of time and storage conditions on the phenolic composition and colour of white wine

✍ Ángeles F. Recamales; Ana Sayago; M. Lourdes González-Miret; Dolores Hernanz 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 197 KB

Short- and long-term effects of micro-ox

Short- and long-term effects of micro-oxygenation treatments on the colour and phenolic composition of a Cabernet Sauvignon wine aged in barrels and/or bottles

✍ Alicia González-del Pozo; Íñigo Arozarena; María-José Noriega; Montserrat Navarr 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 443 KB

Effect of sulphur dioxide and must extra

Effect of sulphur dioxide and must extraction on colour, phenolic composition and sensory quality of red table wine

✍ Bakker, J; Bridle, P; Bellworthy, S J; Garcia-Viguera, C; Reader, H P; Watkins, 📂 Article 📅 1998 🏛 John Wiley and Sons 🌐 English ⚖ 208 KB 👁 2 views

Red wines were made during 1992 from V itis vinifera var Roriz grapes using a high and a low level of extraction and three levels of total sulphur dioxide (0, 75 and 150 mg kg~1). From this single experiment, the e †ects of SO 2 total and extraction on anthocyanin composition and colour were observe