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Resumen
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...]
dc.contributor.authorCasassa, Luis Federico
dc.contributor.authorKeirsey, Landon S.
dc.contributor.authorMireles, María S.
dc.contributor.authorLarsen, Richard C.
dc.contributor.authorHarbertson, James F.
dc.date.accessioned2018-03-19T14:32:54Z
dc.date.available2018-03-19T14:32:54Z
dc.date.issued2013-10
dc.identifier.issn1838-6547
dc.identifier.urihttps://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
dc.identifier.urihttp://hdl.handle.net/20.500.12123/2066
dc.description.abstractThe 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 tanninseng
dc.formatapplication/pdfeng
dc.language.isoeng
dc.rightsinfo:eu-repo/semantics/restrictedAccesseng
dc.sourceWine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)eng
dc.subjectVinoses_AR
dc.subjectWineseng
dc.subjectVino Tintoes_AR
dc.subjectRed Wineseng
dc.subjectVino Blancoes_AR
dc.subjectWhite Wineseng
dc.subjectVinificaciónes_AR
dc.subjectWinemakingeng
dc.subjectFermentaciónes_AR
dc.subjectFermentationeng
dc.subjectCompuestos Fenólicoses_AR
dc.subjectPhenolic Compoundseng
dc.subject.otherVino Syrahes_AR
dc.subject.otherVino Viognieres_AR
dc.titleCo-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageingeng
dc.typeinfo:ar-repo/semantics/artículoes_AR
dc.typeinfo:eu-repo/semantics/articleeng
dc.typeinfo:eu-repo/semantics/publishedVersioneng
dc.description.origenEEA Mendozaes_AR
dc.description.filFil: Casassa, Luis Federico. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza. Centro de Estudios de Enología; Argentina.es_AR
dc.description.filFil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.description.filFil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidoses_AR
dc.subtypecientifico


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