Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining - Concepedia

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Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining

DOI Full Paper Access

34

Citations

39

References

2020

Year

Natka Ćurko, Karin Kovačević Ganić, Marina Tomašević, Leo Gracin, Michaël Jourdes, Pierre‐Louis Teissèdre

Food ChemistryPolyphenolicsGelatin FiningFood PreservationEnological TreatmentsRed Wine

References

	Year	Citations

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