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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing

Abstract
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 [ver mas...]
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Author
Casassa, Luis Federico;   Keirsey, Landon S.;   Mireles, María S.;   Larsen, Richard C.;   Harbertson, James F.;  
Fuente
Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)
Date
2013-10
ISSN
1838-6547
URI
http://hdl.handle.net/20.500.12123/2066
https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Vinos; Wines; Vino Tinto; Red Wines; Vino Blanco; White Wines; Vinificación; Winemaking; Fermentación; Fermentation; Compuestos Fenólicos; Phenolic Compounds; Vino Syrah; Vino Viognier;
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