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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorGHIDOSSI, Rémy
dc.contributor.authorMEUNIER, Fabrice
dc.date.accessioned2021-04-19T10:16:59Z
dc.date.available2021-04-19T10:16:59Z
dc.date.issued2020-01-31
dc.identifier.urioai:crossref.org:10.20870/ives-tr.2020.3097
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/26962
dc.descriptionArticle de revue professionnelleen_US
dc.description.abstractEnIn his day, Pasteur already identified the importance of oxygen to wine and his famous quotation is often repeated: “It’s oxygen that makes wine.” A great deal of scientific work has been done on the impact of oxygen on wine. This article aims to review current thinking on the quantities of oxygen that are, or should be, supplied to wine during vinification and aging.
dc.language.isoENen_US
dc.sourcecrossref
dc.title.enVinification and aging: how much oxygen to add and when?
dc.typeArticle de revueen_US
dc.identifier.doi10.20870/ives-tr.2020.3097en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalIVES Technical Reviews vine and wineen_US
bordeaux.hal.laboratoriesUnité de Recherche Oenologie - EA 4577en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewednonen_US
bordeaux.inpressnonen_US
bordeaux.import.sourcedissemin
hal.identifierhal-03201797
hal.version1
hal.date.transferred2021-04-19T10:17:02Z
hal.exporttrue
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