Publication

The phenolic composition of orange wine — Effects of skin contact and sulfur dioxide addition on white wine tannin

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Authors
Townshend, Emily, Harrison, Roland, Tian, Bin
Date
2019
Type
Journal Article
Collections
Department of Wine, Food and Molecular Biosciences
Keywords
Pinot Gris, tannin, orange wine, phenolic, sulfur dioxide
Fields of Research
ANZSRC::070604 Oenology and Viticulture, ANZSRC::090806 Wine Chemistry and Wine Sensory Science
Abstract
A research team from Lincoln University used Pinot Gris to produce 'orange' white wines to compare the effects of different levels of skin contact and oxidation on white wine tannins.
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https://hdl.handle.net/10182/13459
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