Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character

Bekker, M.Z. ; Day, M.P. ; Holt, H. ; Wilkes, E. ; Smith, P.A.

Australian journal of grape and wine research, 2016-02, Vol.22 (1), p.24-35 [Periódico revisado por pares]

Adelaide: Blackwell Publishing Ltd

Texto completo disponível