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Sangiovese wine

TABLE 4.3 Changes in selected wine color parameters for a Sangiovese wine subject to MOX with and without added oak chips and yeast lees data from Sartini et al. (2007)... [Pg.168]

Sartini, E., ArfelU, G., Fabiani, A., and Piva, A. (2007). Influence of chips, lees, and microoxygenation during aging on the phenolic composition of a red Sangiovese wine. Food Chem. 104,1599-1604. [Pg.186]

Arapitsas, P., Perenzoni, D., Nicohni, G., and Mattivi, F. 2012. Study of sangiovese wines pigment profile by UHPLC-MS/MS. J. Agr. Food Chem. 60 10461-10471. [Pg.66]

Bellincontro, A., De Santis, D., Botondi, R., Villa, I., and Mencarelli, F. (2004). Different postharvest dehydration rate affects quality characteristics and volatile compounds of Malvasia, Trebbiano, and Sangiovese grapes for wine production. ]. Sci. Food Agric. 84, 1791-1800. [Pg.95]

See other pages where Sangiovese wine is mentioned: [Pg.168]    [Pg.168]    [Pg.83]    [Pg.242]    [Pg.254]    [Pg.661]    [Pg.55]    [Pg.61]    [Pg.1940]    [Pg.278]    [Pg.154]   
See also in sourсe #XX -- [ Pg.168 ]



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