Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing
Two alternatives of cold soak (CS), traditional external refrigeration (CS‐T) and use of solid CO2 (CS‐DI), were evaluated in Malbec wines and contrasted against a control (C) during winemaking and up to 24 months of bottle ageing. Sugar consumption up to 5 g L day‐1 was observed in CS‐T during the...
| Main Authors: | , |
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | https://onlinelibrary.wiley.com/doi/abs/10.1111/ijfs.12572 http://hdl.handle.net/20.500.12123/2061 https://doi.org/10.1111/ijfs.12572 |
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