Microoxygenation Treatment and Sensory Properties of Young Red Wines

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 123-130

  Gonzalez Sanjose M L ^a   Ortega Heras, M ^b   Perez Magarino S ^b  

^a UNIVERSITY OF BURGOS   (Spain)

^b Estacion Enologica de Castilla y Leon   (Spain)

Author keywords

descriptive analysis; fermentation; microoxygenation; red wines; sensory properties

Indexed keywords

FERMENTATION; OXYGEN; WINE;

DESCRIPTIVE ANALYSIS; MALOLACTIC FERMENTATION; MICROOXYGENATION; RED WINE; SENSORIAL ANALYSIS; SENSORY PROPERTIES; STRUCTURING EFFECTS; TREATMENT EFFECTS;

SENSORY ANALYSIS;

EID: 84992700291     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208095684     Document Type: Article

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