Impact of Increasing Levels of Oxygen Consumption on the Evolution of Color, Phenolic, and Volatile Compounds of Nebbiolo Wines

Since the end of the last century, many works have been carried out to verify the effect of controlled oxygen intake on the chemical and organoleptic characteristics of red wines. In spite of the large number of studies on this subject, oxygen remains a cutting-edge research topic in oenology. Oxyge...

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Vydáno v:Front Chem
Hlavní autoři: Petrozziello, Maurizio, Torchio, Fabrizio, Piano, Federico, Giacosa, Simone, Ugliano, Maurizio, Bosso, Antonella, Rolle, Luca
Médium: Artigo
Jazyk:Inglês
Vydáno: Frontiers Media S.A. 2018
Témata:
Chemistry
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5934423/
https://ncbi.nlm.nih.gov/pubmed/29755971
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fchem.2018.00137
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