Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
Saved in:
Main Authors: | , , , , |
---|---|
Format: | info:ar-repo/semantics/artículo biblioteca |
Language: | eng |
Published: |
2013-10
|
Subjects: | Vinos, Vino Tinto, Vino Blanco, Vinificación, Fermentación, Compuestos Fenólicos, Wines, Red Wines, White Wines, Winemaking, Fermentation, Phenolic Compounds, Vino Syrah, Vino Viognier, |
Online Access: | https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS http://hdl.handle.net/20.500.12123/2066 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|