Comparison of a Rapid Light-Induced and Forced Test to Study the Oxidative Stability of White Wines
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DOI: 10.3390/molecules27010326
Abstract: The oxidation processes of white wines can occur during storage and commercialization due to several factors, and these can negatively affect the color, aroma, and quality of the wine. Wineries should have faster and simpler… read more here.
Keywords: white wines; stability white; light; stability ... See more keywords