| Autor: |
Mariona Gil, Cristina Ubeda, V. Felipe Laurie, Álvaro Peña-Neira |
| Jazyk: |
German<br />English<br />Spanish; Castilian<br />French<br />Italian<br />Portuguese |
| Rok vydání: |
2022 |
| Předmět: |
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| Zdroj: |
IVES Technical Reviews (2022) |
| Druh dokumentu: |
article |
| ISSN: |
2680-4905 |
| DOI: |
10.20870/IVES-TR.2022.4938 |
| Popis: |
Recently, the use of alternative vessels to oak barrels during winemaking has become increasingly popular (Rubio-Bretón et al., Nevares et al., Gil i Cortiella et al.), but little is known about their impact on the chemical composition of the final wines. To address this issue, a Sauvignon blanc wine was produced using cylindrical stainless-steel tanks, egg shape concrete vessels, egg shape polyethylene vessels and clay jars. The wines were fermented and aged on their lees for six months and chemically characterised as described hereafter. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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