Leonardo Paoli

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Accelerated oxygenation for the production of fortified (mystelle‐type) sweet wines: effects on the chemical and flavor profile

Oct 22, 2024 | scijournals.onlinelibrary.wiley.com | Alessandro Bianchi |Stefano Pettinelli |Elisabetta Pittari |Leonardo Paoli

CONFLICTS OF INTEREST The authors declare that they have no conflicts of interest. Supporting Information Filename Description jsfa13978-sup-0001-Supinfo.docxWord 2007 document , 739.2 KB Table S1. Chemical parameters of two fortified Gamay wines (OX and Control) at the end of treatment period (62 days). Figure S1.

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