Characterization of suspended solids in thermo-treated red musts
Aims: Thermo-treatment of grapes, followed by pressing and fermentation in liquid phase, is a growing practice in red winemaking to obtain light and fruity wines. Must clarification before fermentation, a key step to get the expected wine profile, is hardly controlled and strongly varies between dif...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
2016-03-01
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| Series: | OENO One |
| Subjects: | |
| Online Access: | https://oeno-one.eu/article/view/50 |