Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response-Reference-Cited by-同舟云学术

Fermentative and post‐fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response

Published:2020-02-17 Issue:6 Volume:100 Page:2522-2533
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Picariello Luigi¹²^ORCID,Slaghenaufi Davide²,Ugliano Maurizio²

Affiliation:

1. Department of Agricultural Sciences, Division of Grape and Wine SciencesUniversity of Naples Federico II Avellino Italy

2. Department of BiotechnologyUniversity of Verona S. Pietro in Cariano Italy

Funder

Regione del Veneto

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10278

Reference68 articles.

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3. Oxidation of wine phenolics: a critical evaluation and hypotheses;Waterhouse AL;Am J Enol Vitic,2006

4. Mechanisms of oxidative browning of wine

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