Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining
Natka Ćurko, Karin Kovačević Ganić, Marina Tomašević, Leo Gracin, Michaël Jourdes, Pierre‐Louis Teissèdre
Topics & Concepts
WineChemistryGelatinAging of wineFood scienceOxygenationWine colorSulfur dioxideMouthfeelBiochemistryOrganic chemistryMedicineRaw materialAnesthesiaFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities