Aeration of Vitis vinifera Shiraz fermentation and its effect on wine chemical composition and sensory attributes
Author:
Affiliation:
1. The Australian Wine Research Institute Glen Osmond SA 5064 Australia
2. Wine Australia Kent Town SA 5071 Australia
Funder
Wine Australia
Publisher
Wiley
Subject
Horticulture
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ajgw.12490
Reference85 articles.
1. Timing of malolactic fermentation inoculation in Shiraz grape must and wine: influence on chemical composition
2. Oxygen Response of the Wine Yeast Saccharomyces cerevisiae EC1118 Grown under Carbon-Sufficient, Nitrogen-Limited Enological Conditions
3. Liberation of Hydrogen Sulfide from Dicysteinyl Polysulfanes in Model Wine
4. Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character
5. Comparison of remediation strategies for decreasing ‘reductive’ characters in Shiraz wines
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4. Effect of Aeration on Yeast Community Structure and Volatile Composition in Uninoculated Chardonnay Wines;Fermentation;2021-06-11
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