Influence of the liquid or gazeous nature of the grape berries environment on rheological properties and on colour and nitrogen extractabilities during conditions simulating the Beaujolais wine-making process

Influence of the liquid or gazeous nature of the grape berries environment on rheological properties and on colour and nitrogen extractabilities during conditions simulating the Beaujolais wine-making process

This study concerns the evolutions of some physicochemical characteristics of berries during conditions simulating the beaujolais wine-making process. In this process, a large number of intact berries is kept in a CO2 atmosphere which is produced by ethanolic fermentation of the must in the bottom o...

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Bibliographic Details
Main Authors: Philippe Abbal, J. Sarris, Martine Pradal, Jean-Luc Berger, Jean-Pierre Robin
Format: Article
Language:English
Published: International Viticulture and Enology Society 1999-06-01
Series:OENO One
Subjects:
grape
wine
Vitis vinifera L.
Beaujolais
wine-making process
anaerobic metabolism
ethanol
rheological properties
must colour
phenolic compounds
Online Access:https://oeno-one.eu/article/view/1029

Internet

https://oeno-one.eu/article/view/1029

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