The Effect of Different Fining Treatments on Phenolic and Aroma Composition of Grape Musts and Wines
The study evaluated the effect of different fining treatments such as oenological additives and the influence of oxygen and hyperoxygenation on the phenolic and aroma composition of grape musts and wines. The oxidative method, hyperoxygenation and fining agents polyvinyl polypyrrolidone (PVPP), pea...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-12-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/12/737 |