Journal article

Impact of wine production on the fractionation of copper and iron in Chardonnay wine: Implications for oxygen consumption

Michaela Rousseva, Nikolaos Kontoudakis, Leigh M Schmidtke, Geoffrey R Scollary, Andrew C Clark

Food Chemistry | ELSEVIER SCI LTD | Published : 2016

University of Melbourne Researchers


Funding Acknowledgements

This project was funded by the Australian Grape and Wine Authority with funds from Australian grape growers and winemakers with matching funds from the Commonwealth of Australia. The authors thank the National Wine and Grape Industry Centre (NWGIC) for their contribution towards the attendance at the In Vino Analytica Scientia 2015 conference (Trento, Italy). The small lot winemaking was conducted under the supervision of NWGIC experimental winemaker Campbell Meeks.