Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines
Alessandra Rinaldi, Luigi Picariello, Susana Soares, Elsa Brandão, Víctor de Freitas, Luigi Moio, Angelita Gambuti
Topics & Concepts
WineChemistryAcetaldehydeFood sciencePigmentAromaWine colorAging of wineMalvidinChewinessOdorAnthocyaninBiochemistryOrganic chemistryCyanidinEthanolFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities