Use and impact of oxygen during winemaking
Author:
Affiliation:
1. The Australian Wine Research Institute; Urrbrae SA 5064 Australia
2. Flinders Centre for Marine Bioproducts Development (CMBD); Department of Medical Biotechnology; School of Medicine; Flinders University; Bedford Park SA 5042 Australia
Funder
Wine Australia
Australian Government
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12199/fullpdf
Reference114 articles.
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3. Anaerobic nutrition of Saccharomyces cerevisiae. I. Ergosterol requirement for growth in a defined medium;Andreasen;Journal of Cellular Physiology,1953
4. A review of microoxygenation application in wine;Anli;Journal of the Institute of Brewing,2012
5. Comparison of traditional and reductive winemaking: influence on some fixed components and sensorial characteristics;Antonelli;European Food Research and Technology,2010
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