The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aro...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Molecules
Main Authors: Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Benito, Santiago, Suárez-Lepe, Jose Antonio
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2016
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6272987/
https://ncbi.nlm.nih.gov/pubmed/27809234
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21111445
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados