Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.609949
Reference133 articles.
1. A Fickian model for calculating wine losses from oak casks depending on conditions in ageing facilities
2. Modelling of oxygen transfer in wines
3. Redox potential evolution during red wine aging in alternative systems
4. Aging markers from bottled red wine aged with chips, staves and barrels
5. Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
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