Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
| Main Authors: | , , , , |
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2018
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| Subjects: | |
| Online Access: | http://hdl.handle.net/20.500.12123/2066 https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS |
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