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Dosing oxygen from the early stages of white winemaking: Effect on oxidation-reduction potential, browning stability,

Ilaria Benucci1, Martina Cerreti1, Marco Esti1

  • 1Department of Agriculture and Forest Sciences (DAFNE), Tuscia University, via S. Camillo de Lellis snc, 01100 Viterbo, Italy.

Food Chemistry
|August 30, 2023
PubMed

Keywords:
Browning tendencyColor propertiesControlled macro- and micro-oxygenationRedox potentialTrebbiano toscano grapeVolatiles

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