Malolactic fermentation in red wines: impact of the application of the cherry (P. avium) and oak (Q. pyrenaica and Q. petraea) wood chips on the phenolic characteristics of red wines

Mestrado em Engenharia de Viticultura e Enologia (Double degree) / Instituto Superior de Agronomia. Universidade de Lisboa / Faculdade de Ciências. Universidade do Porto

Bibliographic Details
Main Author: Randazzo, Gabriele (author)
Format: masterThesis
Language:eng
Published: 2022
Subjects:
cherry wood
oak wood
malolactic fermentation
phenolics compounds
red wine
Online Access:http://hdl.handle.net/10400.5/25441
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/25441

Internet

http://hdl.handle.net/10400.5/25441

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