Micro-oxygenation — Where now?
SKU: ASVO_PROC_230 Category: Use of Gases in Winemaking
The science of gas mixtures$10.00 Add to cart
Managing micro-oxygenation and other maturation techniques on a large scale: fine tuning, away from the recipe. The Caves de Rauzan Bordeaux wines$10.00 Add to cart
The Vasse Felix approach to the use of micro-oxygenation$10.00 Add to cart
The effect of tannins, anthocyanins, ethanol and polysaccharides on red wine mouthfeel$10.00 Add to cart