| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539484 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠The effects of cryo-maceration and reductive vinification on Sauvignon blanc wines were studied. ⺠Conventional analyses and NMR spectroscopy were applied. ⺠Cryo-maceration caused a strong precipitation of tartaric acid. ⺠Vinification in a reductive environment gave the best results for most of the quality indices. ⺠The application of four different vinifications resulted in four different oenological expressions of this grape.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Antonietta Baiano, Carmela Terracone, Francesco Longobardi, Andrea Ventrella, Angela Agostiano, Matteo Alessandro Del Nobile,