Effects of pH, sulphur dioxide, alcohol content, temperature and storage time on colour composition of a young Portuguese red table wine

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