Related content

Micro-Oxygenation of Red Wine: Techniques, Applications, and Outcomes

By Schmidtke Leigh  

Critical Reviews in Food Science and Nutrition, Vol. 51, Iss. 2, 2011-02 ,pp. : 115-131

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of cold maceration on red wine quality from Tuscan Sangiovese grape

By Parenti A.   Spugnoli P.   Calamai L.   Ferrari S.   Gori C.  

European Food Research and Technology A, Vol. 218, Iss. 4, 2004-03 ,pp. : 360-366

Springer Publishing Company

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

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

Springer Publishing Company

Access to resources Recommend Favorite

Influence of variety and commercial yeast preparation on red wine made from autochthonous Hungarian and Canadian grapes. Part II. Oral sensations and sensory : instrumental relationships

By Pickering G.   Pour Nikfardjam M.  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 925-931

Springer Publishing Company

Access to resources Recommend Favorite