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Article

Contributions of Grape Phenols to Oxygen Absorption and Browning of Wines

Joseph A. Rossi, Vernon L. Singleton
Am J Enol Vitic.  1966  17: 231-239  ; DOI: 10.5344/ajev.1966.17.4.231
Joseph A. Rossi Jr.
Department of Viticulture and Enology, University of California, Davis.
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Vernon L. Singleton
Department of Viticulture and Enology, University of California, Davis.
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Article Information

vol. 17 no. 4

DOI 
https://doi.org/10.5344/ajev.1966.17.4.231

Published By 
American Journal of Enology and Viticulture
History 
  • Accepted October 1966
  • Published online January 1966.

Copyright & Usage 
Copyright 1966 by the American Society for Enology and Viticulture

Author Information

  1. Joseph A. Rossi Jr. and
  2. Vernon L. Singleton
  1. Department of Viticulture and Enology, University of California, Davis.

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Vol 17 Issue 4

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Contributions of Grape Phenols to Oxygen Absorption and Browning of Wines
Joseph A. Rossi, Vernon L. Singleton
Am J Enol Vitic.  1966  17: 231-239  ; DOI: 10.5344/ajev.1966.17.4.231
Joseph A. Rossi Jr.
Department of Viticulture and Enology, University of California, Davis.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Vernon L. Singleton
Department of Viticulture and Enology, University of California, Davis.
  • Find this author on Google Scholar
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  • Search for this author on this site

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Contributions of Grape Phenols to Oxygen Absorption and Browning of Wines
Joseph A. Rossi, Vernon L. Singleton
Am J Enol Vitic.  1966  17: 231-239  ; DOI: 10.5344/ajev.1966.17.4.231
Joseph A. Rossi Jr.
Department of Viticulture and Enology, University of California, Davis.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
Vernon L. Singleton
Department of Viticulture and Enology, University of California, Davis.
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Search for this author on this site
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