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Influence of the elimination and addition of seeds on the colour, phenolic composition and astringency of red wine

✍ Scribed by Roser Canals; María del Carmen Llaudy; Joan Miquel Canals; Fernando Zamora

Publisher
Springer
Year
2007
Tongue
English
Weight
308 KB
Volume
226
Category
Article
ISSN
0044-3026

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Effect of sulphur dioxide and must extra
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✍ 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