Kyraleou, M.; Boviatsi, E.; Proxenia, N.; Kotseridis, Y.; Kallithraka, S.
(“Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine, Iaşi, 2013)
White wines contain low concentrations of antioxidant compounds, which make them sensitive to the oxidation and the
development of brown colour. Browning is a serious problem which affects the quality and the sensory ...