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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing /

by L Federico Casassa; Maria S Mireles; Landon S Keirsey; Richard C Larsen and James F Herbertson.
Material type: materialTypeLabelComputer fileSeries: Wine & Viticulture Journal.Publisher: Winetitles Pty Ltd, 2013Description: Journal article.Subject(s): Winemaking | Syrah | Shiraz | Viognier | Red | White | Varietals | Varieties | Colour | Phenolics | Bottle | Ageing | Chemistry | Stability | Potential | Anthocyanins | Co-fermentation | Tannins | Technique | Cultivars | Crush | Blending | Finished | Grapes | Flavonols | Molecules | Co-pigmentation | Evaluation | Analysis | Extraction | Evolution | Ethanol | Ph | Acidity | Pigments | Chromatic | Composition | Polymeric | Benefits | FermentationOnline resources: Link to original article. In: Wine & Viticulture Journal (Vol.) 5. 2013. (Pages.) p45-51.
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The Wine & Viticulture Journal is the result of a merger of Australian Viticulture with the Australian & New Zealand Wine Industry Journal.

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