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The turbidity of wine has an influence on the aroma of the ferment, but not on the accumulation of biogenic amines
The turbidity of red wine during its ageing in oak casks has an influence on the accumulation of volatile compounds and, thereby, on the wine's aroma, but not on the accumulation of biogenic amines.
The turbidity of red wine during its ageing in oak casks has an influence on the accumulation of volatile compounds and, thereby, on the wine's aroma, but not on the accumulation of biogenic amines.
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