Mikrooksidacija vina modri pinot

Mikrooksidacija vina modri pinot

Mlada rdeča vina izpostavljena kisiku lahko pod določenimi pogoji pridobijo na kakovosti. Proces mikrooksidacije je osnovna metoda, s katero lahko vplivamo na fenolno strukturo vin, ki skuša prilagajati količino dodanega kisika vinu z namenom povečati stabilnost barve, zmehčanja trpkih taninov in zm...

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Bibliographic Details
Main Authors:	Marko LESICA, Tatjana KOŠMERL
Format:	Article
Language:	English
Published:	University of Ljubljana Press (Založba Univerze v Ljubljani) 2023-12-01
Series:	Acta Agriculturae Slovenica
Subjects:	vino modri pinot mikrooksidacija mikrooksidatorji kisik fenoli
Online Access:	https://journals.uni-lj.si/aas/article/view/15126

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