Changes in Red Wine Composition during Bottle Aging: Impacts of Grape Variety, Vineyard Location, Maturity, and Oxygen Availability during Aging

Autor: Guillaume Antalick, John Blackman, Leigh Schmidtke, Katja Suklje, Andrew C. Clark, Douglas N. Rutledge, Xinyi Zhang, Nikolaos Kontoudakis

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2020, 68 (47), pp.13331-13343. ⟨10.1021/acs.jafc.9b07164⟩
Charles Sturt University

International audience; This work investigated the influence of grape variety, vineyard location, and grape harvest maturity, combined with different oxygen availability treatments, on red wine composition during bottle aging. Chemometric analysis of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea21c76908ed6ad39457acc0e4fabb01
https://hal-agroparistech.archives-ouvertes.fr/hal-03040660