must oxidation
- You have accessRestricted accessEffect of Pomace Contact and Hyperoxidation on the Phenolic Composition and Quality of Grenache and Chardonnay WinesV. Cheynier, J. Rigaud, J. M. Souquet, J. M. BarillÈRE, M. MoutounetAm J Enol Vitic. 1989 40: 36-42 ; DOI: 10.5344/ajev.1989.40.1.36V. CheynierLab. des Polyméres et des Techniques Physico-chimiques, Inst. des Produits de la Vigne. Institut National de la Recherche Agronomique, 9 Place Viala, 34060 Montpellier Cedex, FranceJ. RigaudJ. M. SouquetJ. M. BarillÈRE
- You have accessRestricted accessEffect of Must Oxidation on Quality of White WinesCharles W. Nagel, Wanda R. GraberAm J Enol Vitic. 1988 39: 1-4 ; DOI: 10.5344/ajev.1988.39.1.1Charles W. NagelDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.Wanda R. GraberDepartment of Food Science and Human Nutrition, Washington State University, Pullman, WA 99164-6330.