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Wine & Viticulture Journal 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: Fermentation, Winemaking, Co-fermentation, Syrah, Shiraz, Viognier, Red, White, Varietals, Varieties, Colour, Phenolics, Bottle, Ageing, Chemistry, Stability, Potential, Benefits, Anthocyanins, Tannins, Technique, Cultivars, Crush, Blending, Finished, Grapes, Flavonols, Molecules, Co-pigmentation, Evaluation, Analysis, Extraction, Evolution, Ethanol, pH, acidity, pigments, chromatic, composition, polymeric
Page Number(s): p45-51