Impact of microoxygenation on Pinot noir wines with different initial phenolic content
Microoxygenation (MOX) is used to improve wine colour and sensory quality; however, limited information is available for Pinot noir wines and wines with different initial phenolic content. In this study, MOX was applied to two Pinot noir wines, with either a low or a high phenolic content, at two do...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
International Viticulture and Enology Society
2021-11-01
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| Colecção: | OENO One |
| Assuntos: | |
| Acesso em linha: | https://oeno-one.eu/article/view/4840 |
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