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Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years'

Guomin Han1, Maurizio Ugliano, Bruce Currie

  • 1College of Enology, Northwest A&F University, Yangling, Shaanxi, 712100, People's Republic of China; Department of Viticulture and Enology, University of California, Davis, CA, 95616, USA.

Journal of the Science of Food and Agriculture
|April 17, 2014
PubMed
Abstract

Keywords:
agingcarbonylscoloroxidationsulfur dioxide

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