Effects of Hyperbaric Micro-Oxygenation on the Color, Volatile Composition, and Sensory Profile of <i>Vitis vinifera</i> L. cv. Monastrell Grape Must
Color, aroma, and overall sensory quality in red wines are largely influenced by oxygen availability during fermentation. This study evaluated the effects of micro-oxygenation under hyperbaric conditions on the physicochemical, chromatic, volatile, and sensory properties of <i>Vitis vinifera&l...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/11/7/380 |
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