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

dc.creatorCasassa, Luis Federico
dc.creatorKeirsey, Landon S.
dc.creatorMireles, María S.
dc.creatorLarsen, Richard C.
dc.creatorHarbertson, James F.
dc.date.accessioned2018-03-19T14:32:54Z
dc.date.accessioned2023-03-15T13:53:37Z
dc.date.available2018-03-19T14:32:54Z
dc.date.available2023-03-15T13:53:37Z
dc.date.created2018-03-19T14:32:54Z
dc.date.issued2013-10
dc.identifier1838-6547
dc.identifierhttps://search.informit.com.au/documentSummary;dn=659851967181512;res=IELHSS
dc.identifierhttp://hdl.handle.net/20.500.12123/2066
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/6205357
dc.description.abstractThe impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
dc.languageeng
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.sourceWine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)
dc.subjectVinos
dc.subjectVino Tinto
dc.subjectVino Blanco
dc.subjectVinificación
dc.subjectFermentación
dc.subjectCompuestos Fenólicos
dc.subjectWines
dc.subjectRed Wines
dc.subjectWhite Wines
dc.subjectWinemaking
dc.subjectFermentation
dc.subjectPhenolic Compounds
dc.titleCo-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:eu-repo/semantics/publishedVersion


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