Kinetics of oxidative degradation of white wines and how they are Affected by selected technological parameters
The negative effects of oxygen on white wine quality and the various factors which influence it (including temperature, dissolved oxygen, pH, and free SO2) are well documented both at the sensory and compositional levels. What is less defined is the quantitative relationship between these parameters...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/6850 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6850 |