Effect of Different Glass Shapes and Size on the Time Course of Dissolved Oxygen in Wines during Simulated Tasting
Author:
Publisher
MDPI AG
Subject
Food Science
Link
http://www.mdpi.com/2306-5710/4/1/3/pdf
Reference27 articles.
1. Review of Oxidative Processes in Wine and Value of Reduction Potentials in Enology
2. The influence of selected winemaking equipment and operations on the concentration of dissolved oxygen in wines
3. Kinetics of Oxygen Ingress into Wine Bottles Closed with Natural Cork Stoppers of Different Qualities
4. Oxygen Contribution to Wine Aroma Evolution during Bottle Aging
5. A sniffer-camera for imaging of ethanol vaporization from wine: the effect of wine glass shape
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