| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6393266 | Food Control | 2012 | 10 Pages |
Abstract
⺠We study the quality decay of white and red wines during conservation. ⺠For white wine, differences were observed for PET mono-layer after 12 months. ⺠For red wines, no difference was measured in the different packaging configurations. ⺠Oxidative phenomena occur quickly in certain packaging configurations for white wine.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
R. Ghidossi, C. Poupot, C. Thibon, A. Pons, P. Darriet, L. Riquier, G. De Revel, M. Mietton Peuchot,