Work

Characterization of New Traditional Materials for the Manufacture of Oenological Tanks and Effect on Red Wine Redox State During Aging

Year: 2024

Type: article

Source: ACS Food Science & Technology

DOI: 10.1021/acsfoodscitech.4c00423

Authors: Francesco Maioli, Maria del Alamo-Sanza, Ignacio Nevares Domínguez, Tania Martellini, Alessandra Cincinelli, Stefano Caporali, Samuele Ciattini, Lorenzo Guerrini, Alessandro Parenti, Valentina Canuti

Institutions: University of Florence, Universidad de Valladolid, University of Padua

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Responsible consumption and production

Open Access status: closed

Funder: Ministero dell’Istruzione, dell’Università e della Ricerca

OpenAlex ID: W4404717738

FWCI: 0.787

Cites: 39

Cited by: 4

Related to: 10