Micro-oxygenation — Where now?
SKU: ASVO_PROC_230 Category: Use of Gases in Winemaking
Oxygen in wine and its role in phenolic reactions during aging$10.00 Add to cart
The Vasse Felix approach to the use of micro-oxygenation$10.00 Add to cart
Ozone generating systems and ozone usage in the winery$10.00 Add to cart
The effect of tannins, anthocyanins, ethanol and polysaccharides on red wine mouthfeel$10.00 Add to cart