Effect of skin contact and oxygenation of musts on the composition of white port wines

Peter Ho; Frank S.S. Rogerson; Steve J. Watkins; Maria Da Conceição M. Silva; Timothy A. Hogg; Isabel Vasconcelos

Effect of skin contact and oxygenation of musts on the composition of white port wines

Peter Ho^*, Frank S.S. Rogerson, Steve J. Watkins, Maria Da Conceição M. Silva, Timothy A. Hogg, Isabel Vasconcelos

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

14 Citations (Scopus)

Original language	English
Pages (from-to)	687-699
Number of pages	13
Journal	Sciences des Aliments
Volume	19
Issue number	6
Publication status	Published - 1999

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http://hdl.handle.net/10400.14/6458

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@article{3834d89ec29f4e09a87ae1757a42b49d,

title = "Effect of skin contact and oxygenation of musts on the composition of white port wines",

author = "Peter Ho and Rogerson, {Frank S.S.} and Watkins, {Steve J.} and Silva, {Maria Da Concei{\c c}{\~a}o M.} and Hogg, {Timothy A.} and Isabel Vasconcelos",

year = "1999",

language = "English",

volume = "19",

pages = "687--699",

journal = "Sciences des Aliments",

issn = "0240-8813",

publisher = "Lavoisier",

number = "6",

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TY - JOUR

T1 - Effect of skin contact and oxygenation of musts on the composition of white port wines

AU - Ho, Peter

AU - Rogerson, Frank S.S.

AU - Watkins, Steve J.

AU - Silva, Maria Da Conceição M.

AU - Hogg, Timothy A.

AU - Vasconcelos, Isabel

PY - 1999

Y1 - 1999

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M3 - Article

AN - SCOPUS:0039132835

SN - 0240-8813

VL - 19

SP - 687

EP - 699

JO - Sciences des Aliments

JF - Sciences des Aliments

IS - 6

ER -

Effect of skin contact and oxygenation of musts on the composition of white port wines

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