Billy Yang: The influence of initial phenolic content on the outcome of Pinot Noir wine microoxygenation
posterposted on 30.09.2021, 06:07 by Billy YangBilly Yang
Microoxygenation (MOX) has become a popular vinification technique to improve wine sensory qualities. However, among the impacting factors reported, few studies have considered the effects of initial phenolic content. Therefore, the present study investigates the importance of this factor particularly with light-coloured Pinot noir wines.
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