Correlation between levels of dissolved O2 and polyphenols during winemaking of red wines made from different grape cultivars and geographical origin.
Red wines are significantly different regardind quality and aging potential, being their chemical profile main cause of these differences.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2009-08-03
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| Subjects: | Polifenol, O2, Vinho tinto, Vinificação, Enologia, Vinho, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/544075 |
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