Influence of chips,lees and micro-oxygenation during aging on the phenolic composition of a red Sangiovese wine |
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| Authors: | Elisa Sartini Giuseppe Arfelli Alessandra Fabiani Andrea Piva |
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| Affiliation: | 1. Alma Mater Studiorum – Università di Bologna, Facoltà di Agraria, Dipartimento di Scienze degli Alimenti, Sede di Cesena, P.zza G. Goidanich, 60, 47023 Cesena, FC, Italy;2. Università degli Studi di Teramo, Facoltà di Agraria, Dipartimento di Scienze degli Alimenti, Via C. R. Lerici 1, 64023 Mosciano S. Angelo (TE), Italy |
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| Abstract: | A red Sangiovese wine was aged using separate or combined different technological treatments and techniques (chips, chips and micro-oxygenation, chips and lees and micro-oxygenation), to evaluate their influence on phenolic compounds. |
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| Keywords: | Red wine Micro-oxygenation Yeast lees Chips Phenolic compounds |
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