The influence of ascorbic acid on the composition, colour and flavour properties of a Riesling and a wooded Chardonnay wine during five years' storage

Australian Journal of Grape and Wine Research

Volumn 11, Issue 3, 2005, Pages 355-368

  Skouroumounis, G K ^a   Kwiatkowski, M J ^a   Francis, I L ^a   Oakey, H ^b   Capone, D L ^a   Peng, Z ^a   Duncan, B ^c,d   Sefton, M A ^a   Waters, E J ^a  

^a AUSTRALIAN WINE RESEARCH INSTITUTE   (Australia)

^b BiometricsSA   (Australia)

^c Southcorp Wines Pty Ltd   (Australia)

^d Symphony Hill Wines   (Australia)

Author keywords

Ageing; Aroma; Ascorbic acid; Browning; CIELAB; Development; Oxidation; Oxygen diffusion; Oxygen ingress; Oxygen permeation; Spoilage; Sulfur dioxide; Taste; White wine

Indexed keywords

EID: 28844509578     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2005.tb00035.x     Document Type: Article

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