Use of membrane contactor technique to manage gas (oxygen, sulfur compounds and CO2) in red wines: effect on sensory characteristics, acetaldehyde and phenolic compounds

• A. Gambuti ^[1] ; L. Picariello ^[1] ; M.T. Lisanti ^[1] ; F. Petracca ^[1] ; L. Moio ^[1]
  1. [1] Department of Agricultural Sciences, Section of Vine and Wine Science, University of Naples ‘Federico II’, viale Italia, 83100 Avellino, Italy
• Localización: Abstracts Book: International Congress on Grapevine and Wine Sciences, 2018, pág. 219
• Idioma: inglés
• Enlaces
  • Texto Completo Libro (pdf)