Research Paper
The phenolic composition of orange wine — Effects of skin contact and sulfur dioxide addition on white wine tannin
About this item
- Title
- The phenolic composition of orange wine — Effects of skin contact and sulfur dioxide addition on white wine tannin
- Content partner
- Lincoln University
- Collection
- Lincoln University Research Archive
- Description
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.
- Format
- Research Paper
- Research format
- Journal article
- Date created
- 2019
- Creator
- Townshend, Emily / Harrison, Roland / Tian, Bin
- URL
- https://hdl.handle.net/10182/13459
- Related subjects
- Pinot Gris / tannin / orange wine / phenolic / sulfur dioxide / Oenology and Viticulture / Wine Chemistry and Wine Sensory Science
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What can I do with this item?
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If you believe this item breaches our terms of use please report this item
Report this itemDigitalNZ brings together more than 30 million items from institutions so that they are easy to find and use. This information is the best information we could find on this item. This item was added on 26 February 2021, and updated 11 March 2025.
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