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Impact of Winemaking Techniques on Classical Enological Parameters and Rotundone in Red Wine at the Laboratory Scale

Olivier Geffroy, Tracey Siebert, Anthony Silvano, Markus Herderich
Am J Enol Vitic.  2017  68: 141-146  ; DOI: 10.5344/ajev.2016.16060

Article Information

vol. 68 no. 1

DOI 
https://doi.org/10.5344/ajev.2016.16060
Published By 
American Journal of Enology and Viticulture
History 
  • Received May 2016
  • Revision received September 2016
  • Accepted September 2016
  • Published online December 2016.

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Copyright & Usage 
©2017 by the American Society for Enology and Viticulture

Author Information

  1. Olivier Geffroy1,4,*,
  2. Tracey Siebert2,
  3. Anthony Silvano3 and
  4. Markus Herderich2
  1. 1Institut Français de la Vigne et du Vin Pôle Sud-Ouest, V’innopôle, BP22, 81310 Lisle Sur Tarn, France
  2. 2The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064 – Australia
  3. 3Lallemand SAS, 19 rue des Briquetiers, BP 59, 31702 Blagnac, France
  4. 4present address, Assistant Professor, École d’Ingénieurs de Purpan, 75 voie du TOEC, BP 57611, 31076 Toulouse cedex 3
  1. ↵* Corresponding author (olivier.geffroy{at}purpan.fr; tel: 33 561 153 030)
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Impact of Winemaking Techniques on Classical Enological Parameters and Rotundone in Red Wine at the Laboratory Scale
Olivier Geffroy, Tracey Siebert, Anthony Silvano, Markus Herderich
Am J Enol Vitic.  2017  68: 141-146  ; DOI: 10.5344/ajev.2016.16060
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