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
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| Principais autores: | , , , , |
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| Formato: | info:ar-repo/semantics/artículo biblioteca |
| Idioma: | eng |
| Publicado em: |
2013-10
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| Assuntos: | Vinos, Vino Tinto, Vino Blanco, Vinificación, Fermentación, Compuestos Fenólicos, Wines, Red Wines, White Wines, Winemaking, Fermentation, Phenolic Compounds, Vino Syrah, Vino Viognier, |
| Acesso em linha: | https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS http://hdl.handle.net/20.500.12123/2066 |
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