THE INFLUENCE OF pH AND LATE MICROOXYGENATION ON SOURNESS, BITTERNESS AND ASTRINGENCY OF RED WINE

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2007-06
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THE INFLUENCE OF pH AND LATE MICROOXYGENATION ON SOURNESS, BITTERNESS AND ASTRINGENCY OF RED WINE
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Poster - 8th International Symposium of Enology. Bordeaux - France, June 25-27, 2007
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This study has been carried out with the financial support of the French Ministry of Education by the Biennal Invitation of Mrs. Müller, with the support given by the 19 judges from the sensory panel (INRA Montpellier), D. Bouissou3 and B. Saint Pierre3 for their responsability on the pH diminution of the wine, and EURODIA INDUSTRIE S.A.
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