Effect of micro‐oxygenation on color of wines made with toasted vine‐shoots
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the Science of Food and Agriculture"
DOI: 10.1002/jsfa.13932
Abstract: Abstract BACKGROUND Toasted vine‐shoots (SEGs) are an enological tool to improve wines, to differentiate them, and to encourage sustainable wine production. Micro‐oxygenation (MOX) is typically combined with the use of alternative oak products to simulate… read more here.
Keywords: mox; vine shoots; toasted vine; micro oxygenation ... See more keywords
Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during Bottle Aging.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c08982
Abstract: The use of toasted vine shoots (SEGs) as an enological tool is a new practice that seeks to improve wines by differentiating between them and encouraging sustainable wine production. The sensorial impact during bottle aging… read more here.
Keywords: vine shoots; bottle aging; tempranillo wines; toasted vine ... See more keywords