Table 5
Effect of one month microoxygenation (MOx; 30 mg O2), SO2, and glutathione (GSH) on anthocyanins, SPP pigments (Harbertson et al. 2003), and vanillin reactive flavans of red wine.
Effect of one month microoxygenation (MOx; 30 mg O2), SO2, and glutathione (GSH) on anthocyanins, SPP pigments (Harbertson et al. 2003), and vanillin reactive flavans of red wine.