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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
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dc.contributor.author | Casassa, Luis Federico | |
dc.contributor.author | Keirsey, Landon S. | |
dc.contributor.author | Mireles, María S. | |
dc.contributor.author | Larsen, Richard C. | |
dc.contributor.author | Harbertson, James F. | |
dc.date.accessioned | 2018-03-19T14:32:54Z | |
dc.date.available | 2018-03-19T14:32:54Z | |
dc.date.issued | 2013-10 | |
dc.identifier.issn | 1838-6547 | |
dc.identifier.uri | https://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/2066 | |
dc.description.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 tannins | eng |
dc.format | application/pdf | eng |
dc.language.iso | eng | |
dc.rights | info:eu-repo/semantics/restrictedAccess | eng |
dc.source | Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013) | eng |
dc.subject | Vinos | es_AR |
dc.subject | Wines | eng |
dc.subject | Vino Tinto | es_AR |
dc.subject | Red Wines | eng |
dc.subject | Vino Blanco | es_AR |
dc.subject | White Wines | eng |
dc.subject | Vinificación | es_AR |
dc.subject | Winemaking | eng |
dc.subject | Fermentación | es_AR |
dc.subject | Fermentation | eng |
dc.subject | Compuestos Fenólicos | es_AR |
dc.subject | Phenolic Compounds | eng |
dc.subject.other | Vino Syrah | es_AR |
dc.subject.other | Vino Viognier | es_AR |
dc.title | Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing | eng |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | eng |
dc.type | info:eu-repo/semantics/publishedVersion | eng |
dc.description.origen | EEA Mendoza | es_AR |
dc.description.fil | Fil: 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.fil | Fil: Keirsey, Landon S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos | es_AR |
dc.description.fil | Fil: Mireles, María S. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos | es_AR |
dc.description.fil | Fil: Larsen, Richard C. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos | es_AR |
dc.description.fil | Fil: Harbertson, James F. Washington State University. Irrigated Agriculture Research and Extension Center. School of Food Science; Estados Unidos | es_AR |
dc.subtype | cientifico |
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