Sensory and color changes induced by microoxygenation treatments of pinot noir before and after malolactic fermentation

American Journal of Enology and Viticulture

Volumn 61, Issue 4, 2010, Pages 474-485

  Durner, Dominik ^a   Weber, Fabian ^b   Neddermeyer, Janine ^a   Koopmann, Katharina ^a   Winterhalter, Peter ^b   Fischer, Ulrich ^a  

^a Dienstleistungszentrum Ländlicher Raum ^*  (Germany)

^b TECHNICAL UNIVERSITY OF BRAUNSCHWEIG   (Germany)

Author keywords

Astringency; Color; Descriptive analysis; Microoxygenation; Pinot noir

Indexed keywords

EID: 78649961718     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: 10.5344/ajev.2010.09122     Document Type: Article

References (46)

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