The influence of pH and late microoxygenation on sourness, bitterness and astringency of red wine

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Müller, Katrina; Picou, Erick; Souquet, Jean Marc; Moutounet, Michel; Cheynier, Veronique; Samson, Alain;
  • Subject: astringence | MICRO-OXYGENATION | vin rouge | analyse sensorielle | pH | oenologie | vin | perception sensorielle
    mesheuropmc: food and beverages

Introduction : In Mediterranean regions, pH values are often considered too high and acidification by addition of tartaric acid is often used. A decrease in pH allows better control of wine oxidation, physico– chemical stability, microbiological development, SO2 a... View more
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