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Authordc.contributor.authorMüller, K. 
Authordc.contributor.authorPicou, E. es_CL
Authordc.contributor.authorSouquet, J. M. es_CL
Authordc.contributor.authorMoutounet, M. es_CL
Authordc.contributor.authorCheynier, V. es_CL
Authordc.contributor.authorSamson, A. es_CL
Admission datedc.date.accessioned2010-05-06T13:49:14Z
Available datedc.date.available2010-05-06T13:49:14Z
Publication datedc.date.issued2007-06
Identifierdc.identifier.urihttp://repositorio.uchile.cl/handle/2250/120313
General notedc.descriptionPoster - 8th International Symposium of Enology. Bordeaux - France, June 25-27, 2007en_US
Patrocinadordc.description.sponsorshipThis 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.en_US
Lenguagedc.language.isoesen_US
Publisherdc.publisherUniversidad de Chile. Departamento de Agroindustria y Enologíaen_US
Títulodc.titleTHE INFLUENCE OF pH AND LATE MICROOXYGENATION ON SOURNESS, BITTERNESS AND ASTRINGENCY OF RED WINEen_US
Document typedc.typeOtroen_US


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