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Impact of Dissolved Oxygen at Bottling on Sulfur Dioxide and Sensory Properties of a Riesling Wine
Evdokia Dimkou, Maurizio Ugliano, Jean-Baptiste Diéval, Stéphane Vidal, Rainer Jung

Am J Enol Vitic. 2013 64: 325-332 ; DOI: 10.5344/ajev.2013.12112
Evdokia Dimkou
1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany
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- For correspondence: Dimkou@fa-gm.de
Maurizio Ugliano
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
Jean-Baptiste Diéval
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
Stéphane Vidal
2Nomacorc Oxygen Management Research Center, 2260 Route du Grès, 84100 Orange, France.
Rainer Jung
1Hochschule Geisenheim University, Institute for Enology, Von-Lade-Str. 1, 65366 Geisenheim, Germany