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
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.