Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s00217-021-03851-6.pdf
Reference53 articles.
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2. Nevares I, Martínez-Martínez V, Martínez-Gil A, Martín R, Laurie VF, del Álamo-Sanza M (2017) On-line monitoring of oxygen as a method to qualify the oxygen consumption rate of wines. Food Chem. https://doi.org/10.1016/j.foodchem.2017.02.105
3. Ferreira V, Carrascón V, Bueno M, Ugliano M, Fernandez-Zurbano P (2015) Oxygen consumption by red wines. Part I: consumption rates, relationship with chemical composition, and role of SO2. J Agric Food Chem. https://doi.org/10.1021/acs.jafc.5b02988
4. Carrascón V, Bueno M, Fernandez-Zurbano P, Ferreira V (2017) Oxygen and SO2 consumption rates in white and rosé wines: relationship with and effects on wine chemical composition. J Agric Food Chem. https://doi.org/10.1021/acs.jafc.7b02762
5. Gambuti A, Picariello L, Rinaldi A, Moio L (2018) Evolution of Sangiovese wines with varied tannin and anthocyanin ratios during oxidative aging. Front Chem. https://doi.org/10.3389/fchem.2018.00063
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