Understanding microoxygenation: Effect of viable yeasts and sulfur dioxide levels on the sensory properties of a Merlot red wine.
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DOI: 10.1016/j.foodres.2018.03.081
Abstract: Abstract Microoxygenation (Mox) is widely used in winemaking to improve color, in-mouth properties and aroma, but its use is not always predictable. Here we investigate the effect of Mox, (while monitoring viable yeasts and SO2… read more here.
Keywords: wine; viable yeasts; effect; microoxygenation ... See more keywords