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Updated: Jan 12, 2026

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通过帽子管理和混合技术控制红葡萄酒的氧化还原潜力

Dallas J Parnigoni1, Sean Kuster1, Jesus Villalobos1

  • 1Wine and Viticulture Department, California Polytechnic State University San Luis Obispo (Cal Poly), San Luis Obispo, CA 93407, USA.

Food chemistry
|November 2, 2025
PubMed
概括

不同的上限管理技术显著影响了小西拉的葡萄酒发酵. 像AirMix这样的氧化方法可以减少醇,而减少方法会影响谷氨酸比率和挥发性化合物.

关键词:
资本管理 资本管理葡萄糖氨酸 (Glutathione) 是一种葡萄的反应产物是葡萄的反应产物.氧化降低潜力的氧化降低潜力烯酸 (Phenol) 是一种

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