Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine

By Arfelli Giuseppe   Sartini Elisa   Corzani Claudia   Fabiani Alessandra  

European Food Research and Technology A, Vol. 233, Iss. 1, 2011-07 ,pp. : 1-10

Springer Publishing Company

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Accelerated aging of a Sherry wine vinegar on an industrial scale employing microoxygenation and oak chips

By Durán Guerrero Enrique   Castro Mejías Remedios   Natera Marín Ramón   Ruiz Bejarano María   Rodríguez Dodero María   García Barroso Carmelo  

European Food Research and Technology A, Vol. 232, Iss. 2, 2011-02 ,pp. : 241-254

Springer Publishing Company

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Chromatic characteristics and anthocyanin profile of a micro-oxygenated red wine after oak or bottle maturation

By Cano-López Marta   Pardo-Minguez Francisco   López-Roca Jose   Gómez-Plaza Encarna  

European Food Research and Technology A, Vol. 225, Iss. 1, 2007-05 ,pp. : 127-132

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Must Oxygenation and Polyphenoloxidase Inhibition and the Oxidation of White Wine

By Vaimakis V.   Roussis I.G.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 26, Iss. 2, 1993-04 ,pp. : 133-137

Academic Press

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Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

By Heras Miriam   Rivero-Pérez M.   Pérez-Magariño Silvia   González-Huerta Carlos   González-Sanjosé Mª  

European Food Research and Technology A, Vol. 226, Iss. 6, 2008-04 ,pp. : 1485-1493

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