Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics-Reference-Cited by-同舟云学术

Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics

Published:2010-03-16 Issue:1 Volume:231 Page:85-91
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Antonelli Andrea,Arfelli Giuseppe,Masino Francesca,Sartini Elisa

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-010-1250-6.pdf

Reference28 articles.

1. Martinière P, Sapis JC (1967) Connais Vigne Vin 2:64–70

2. Ardilouze C (2006) Reductive vinification of white and rosé wines: the question of must extraction. http://www.bucher-inertys.com/web/p251_scientific-articles.html

3. Darriet P, Sartron C (2004) Expérimentation d’un nouveau procède de pressurage sous azote: premiers résultats. http://www.bucher-inertys.com/web/upload_fich/etude_sartron.pdf

4. Gibson R (2004) Reductive winemaking for white wines. Internet Journal of Enology and Viticulture http://www.infowine.com/default.asp?scheda=1240andprovenienza=16

5. Lane JH, Eynon L (1923) J Soc Chem Ind 42:32T–37T

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