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[The hyperoxigenation of musts as a technique for rose wine making]

1996

Piracci, A. | Tamborra, P. | Lovino, R. | Scazzarriello, M. | Di Benedetto, G. (Istituto Sperimentale per l'Enologia, Asti (Italy))

AGROVOC Keywords
analyse organoleptique application rates chemical composition color colore colour composition chimique composizione chimica couleur decoloration decolorazione dose d'application dosi di applicazione grape must keeping quality mosto d'uva mosto de uva organoleptic analysis ossigeno oxygen rose wines serbevolezza vin rose vini rosati vinification vinificazione vino rosado winemaking
Bibliographic information
Volume 23 Issue 4 ISSN 0390-0479
Pagination
pp. 3-8
Other Subjects
Composicion quimica; Analisi organolettiche; Aptitud para la conservacion; Procede de decoloration; Analisis organoleptico; Oxigeno; Oxygene; Dosis de aplicacion; Aptitude a la conservation; Proceso de decoloracion; Vinificacion; Mout de vin
Language
Italian
Note
Summaries (En, It)
7 tables; 5 graphs; 20 ref.
Type
Numerical Data; Summary
1997-08-15
AGRIS AP
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