Effect of enological treatments on phenolic and sensory characteristics of red wine during aging: Micro-oxygenation, sulfur dioxide, iron with copper and gelatin fining.
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DOI: 10.1016/j.foodchem.2020.127848
Abstract: This work aimed to study long-term impact of micro-oxygenation and/or different aging treatments: (i) high SO2, (ii) high Fe with Cu and (iii) gelatin fining on Plavac mali red wine phenolic and in-mouthfeel sensory development… read more here.
Keywords: gelatin fining; red wine; micro oxygenation;