Oxygen-induced faults in bottled white wine: A review of technological and chemical characteristics
Mario Gabrielli, Daniela Fracassetti, Elia Romanini, Donato Colangelo, Antonio Tirelli, Milena Lambri
Topics & Concepts
WineBottling lineBottleAroma of wineWhite WineAging of wineBiochemical engineeringWine faultMalolactic fermentationChemistryFood scienceYeast in winemakingMaterials scienceEngineeringBiologyBiochemistryGeneBacteriaComposite materialSaccharomyces cerevisiaeGeneticsLactic acidFermentation and Sensory AnalysisHorticultural and Viticultural ResearchTea Polyphenols and Effects