Post-pruning storage and toasting of vine-shoots decrease fungicide residues
The potential use of vine-shoots as enological additives has been recently demonstrated. They can make a positive contribution to the sensorial profile of wines when they have been stored for 6 months after pruning, granulated, toasted under specific conditions and finally added to wines during wine...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | deu |
| Published: |
International Viticulture and Enology Society
2021-06-01
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| Series: | IVES Technical Reviews |
| Online Access: | https://ives-technicalreviews.eu/article/view/4762 |