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Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends.

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Bibliographic Details
Title: Monitoring of the Oxidation–Reduction Potential and Its Effects on the Chemical Composition of Grenache, Syrah, and Mourvèdre Wines and Their Blends.
Authors: Wright, W. Jordan1 (AUTHOR), Kuster, Sean1 (AUTHOR), Petrova, Biljana1 (AUTHOR), Villalobos, Jesus1 (AUTHOR), Nelson, James2,3 (AUTHOR), Coleman, Robert E.4 (AUTHOR), Casassa, L. Federico1 (AUTHOR) lcasassa@calpoly.edu, Schmidtke, Leigh (AUTHOR) lschmidtke@csu.edu.au
Source: Australian Journal of Grape & Wine Research. 4/28/2026, Vol. 2026, p1-19. 19p.
Database: Academic Search Ultimate
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Description
ISSN:13227130
DOI:10.1155/ajgw/4788244