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Effect of microoxygenation on acetaldehyde, yeast and colour before and after malolactic fermentation on Pinot Noir wine
Australian Journal of Grape and Wine Research ( IF 2.8 ) Pub Date : 2021-07-18 , DOI: 10.1111/ajgw.12512
Y. Yang 1 , R.C. Deed 1 , L.D. Araujo 2 , A.L. Waterhouse 3 , P.A. Kilmartin 1
Affiliation  

Microoxygenation (MOX) is widely used in winemaking. Its impact, however, on Pinot Noir wines has not been well documented. We investigated the influence of MOX on colour parameters and on the anthocyanin and polymeric pigment concentration of a young Pinot Noir wine. The relationship between MOX, yeast growth and acetaldehyde production was also explored.

中文翻译:

微氧对黑比诺葡萄酒苹果乳酸发酵前后乙醛、酵母菌和颜色的影响

微氧化(MOX)被广泛用于酿酒。然而,它对黑比诺葡萄酒的影响并没有得到很好的记录。我们研究了 MOX 对年轻黑比诺葡萄酒的颜色参数以及花青素和聚合色素浓度的影响。还探讨了 MOX、酵母生长和乙醛产生之间的关系。
更新日期:2021-07-18
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