Effect of Grape Temperature, Oxidation and Skin Contact on Sauvignon blanc Juice and Wine Composition and Wine Quality

South African Journal of Enology and Viticulture

Volumn 19, Issue 1, 2017, Pages 10-16

  Marais, J ^a  

^a AGRICULTURAL RESEARCH COUNCIL   (South Africa)

Author keywords

aroma composition; grape temperature; oxidation; Sauvignon blanc; skin contact; wine quality

Indexed keywords

EID: 85122578814     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: 10.21548/19-1-2238     Document Type: Article

References (20)

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