Fermentative and post-fermentative oxygenation of Corvina red wine: influence on phenolic and volatile composition, colour and wine oxidative response.
Luigi PicarielloDavide SlaghenaufiMaurizio UglianoPublished in: Journal of the science of food and agriculture (2020)
Fermentative and post-fermentative oxygenation should be considered as a technological approach for modifying colour composition and stability, as well as oxidative behaviour of wine during aging. © 2020 Society of Chemical Industry.
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