Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine-Reference-Cited by-同舟云学术

Effect of microoxygenation applied before and after malolactic fermentation on monomeric phenolics and tannin composition of Pinot Noir wine

Published:2021-09-03 Issue:1 Volume:28 Page:95-106
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Aust J Grape and Wine Res

Author:

Yang Y.¹^ORCID,Deed R.C.¹^ORCID,Araujo L.D.²,Waterhouse A.L.³,Kilmartin P.A.¹

Affiliation:

1. Wine Science Programme, Faculty of Science The University of Auckland Auckland 1010 New Zealand

2. Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences Lincoln University Lincoln 7647 New Zealand

3. Department of Viticulture and Enology University of California Davis CA 95616 USA

Funder

New Zealand Winegrowers

Publisher

Wiley

Subject

Horticulture

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12520

Reference60 articles.

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5. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton R.B.;American Journal of Enology and Viticulture,2001

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