Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process

@article{Tao2014AdvancesIW,
  title={Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process},
  author={Y. Tao and Juan Francisco Alonso Garc{\'i}a and D. Sun},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2014},
  volume={54},
  pages={817 - 835}
}
  • Y. Tao, Juan Francisco Alonso García, D. Sun
  • Published 2014
  • Engineering, Medicine
  • Critical Reviews in Food Science and Nutrition
  • Wine aging is an important process to produce high-quality wines. Traditionally, wines are aged in oak barrel aging systems. However, due to the disadvantages of the traditional aging technology, such as lengthy time needed, high cost, etc., innovative aging technologies have been developed. These technologies involve aging wines using wood fragments, application of micro-oxygenation, aging on lees, or application of some physical methods. Moreover, wine bottling can be regarded as the second… CONTINUE READING
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    Topics from this paper.

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