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Advances in the knowledge of chemical, biochemical and physiological factors involved in the retronasal aroma during wine consumption
María Ángeles del Pozo Bayón; Instituto de Investigación en Ciencias de la Alimentación (CIAL) CSIC-UAM, Spain
VIDEO SEMINAR ENOFORUM 2018:In the last three years this research group has started a novel line of research focused on learning the chemical, biochemical and physiological factors that influence t...
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Published on: 17/02/2019
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A SELECTION OF OENOLOGICAL GASES

A SELECTION OF OENOLOGICAL GASES

Fernando ESTEVÃO, AIR LIQUIDE – Portugal, Manager Agri-Food Market

There are several economical and efficient options to control the levels of oxygen and carbon dioxide. They are offered and can be used as pure gases or mixed with each other, as dry-gels, pellets or dry powder in different forms and as associated materials. This article intends to answer frequently asked questions about the gases mostly used in oenology, and also gives some details for their application.

Published on 03/12/2004

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