A review of microoxygenation application in wine
Author:
Affiliation:
1. Ankara University; Department of Food Engineering; 06110 Diskapi Ankara Turkey
2. Bulent Ecevit University; Caycuma Vocational School of Higher Education; 67900 Caycuma Zonguldak Turkey
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.51/fullpdf
Reference129 articles.
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2. Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation;Cano-Lopez;Eur. Food Res. Technol.,2007
3. Production Wine Analysis
4. Blauw , D. A. 2009 Micro-oxygenation in contemporary winemaking
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