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L' ossigenazione spinta dei mosti come tecnica di produzione dei vini rosati.

1996

Piracci A. | Tamborra P. | Lovino R. | Scazzarriello M. | Di Benedetto G.

AGROVOC Keywords
analyse organoleptique application rates chemical composition color colour composition chimique couleur decoloration grape must keeping quality mosto de uva organoleptic analysis oxygen rose wines vin rose vinification vino rosado winemaking
Bibliographic information
Volume 23 ISSN 0390-0479
Pagination
v.3-8(suppl.4)
Other Subjects
Composicion quimica; Aptitud para la conservacion; Procede de decoloration; Analisis organoleptico; Oxigeno; Oxygene; Dosis de aplicacion; Aptitude a la conservation; Dose d' application; Proceso de decoloracion; Vinificacion; Mout de vin
Language
Italian
Note
7 tables; 5 graphs; 20 ref. Summaries (En, It).
Translated Title
English. [The hyperoxigenation of musts as a technique for rose wine making]. [Italian]
Type
Journal Article; Journal Part; Data; Summary
Source
Vignevini (Italy). (Apr 1996). v. 23(suppl.4) p. 3-8.
Corporate Author
Istituto Sperimentale per l' Enologia, Asti (Italy)
2012-11-15
AGRIS AP
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