Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling-Reference-Cited by-同舟云学术

Sensory characteristics changes of red Grenache wines submitted to different oxygen exposures pre and post bottling

Published:2010-02 Issue:1-2 Volume:660 Page:35-42
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Caillé Soline,Samson Alain,Wirth Jérémie,Diéval Jean-Baptiste,Vidal Stéphane,Cheynier Véronique

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference31 articles.

1. M. Moutounet, P. Ducouneau, M. Chassin, T. Lemaire, Œnologie 95, 5e symposium international d’œnologie, Lavoisier Technique et Documentation (1995) 411.

2. Effect of oxygenation on polyphenol changes occurring in the course of wine-making

3. Measurement of Oxygen, Nitrogen, and Carbon Dioxide in Beverage Headspace

4. P. Ribereau-Gayon, Y. Glories, A. Maujean, D. Dubourdieu, Traité d’oenologie. 2 Chimie du vin, stabilisation et traitement, Dunod, Paris, 1998.

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