Wine & Viticulture Journal Issue 5, 2013
Title: Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Author: L. Federico Casassa, Landon S. Keirsey, Maria S. Mireles, Richard C. Larsen and James F. Herbertson
Keywords: Acidity, Ageing, analysis, Anthocyanins, Benefits, blending, bottle, Chemistry, chromatic, Co-fermentation, co-pigmentation, Colour, Composition, crush, Cultivars, ethanol, Evaluation, Evolution, extraction, Fermentation, Finished, flavonols, Grapes, Molecules, pH, Phenolics, pigments, Polymeric, Potential, Red, Shiraz, Stability, Syrah, Tannins, Technique, Varietals, Varieties, Viognier, White, Winemaking
Page Number(s): p45-51
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