Effect of dissolved carbon dioxide on the sensory properties of still white and red wines
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DOI: 10.1111/ajgw.12429
Abstract: Background and Aims Still wine contains a significant but sub‐saturated concentration of carbon dioxide (CO2) that remains following alcoholic fermentation. The concentration of CO2 can be adjusted by winemaking practices and may influence wine sensory… read more here.
Keywords: white red; still white; red wines; carbon dioxide ... See more keywords