micro-oxygenation in contemporary winemaking - Cape Wine ...

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ACRONYMS AND ABBREVIATIONS[x] : Concentration of xA : AnthocyaninA-T : Anthocyanin bound to TanninAF : Alcoholic FermentationCI : Colour Intensity°C : Degrees CelsiusDO : Dissolved OxygenH 2O : WaterH 2O 2 : Hydrogen PeroxideHCl : Hydrochloric acidMDP : Mean Degree of PolymerisationMLF : Malo-Lactic Fermentationmg/L : Milligrammes per Litreml/L : Millilitres per LitreMOX : Micro-oxygenationO 2 : OxygenOD : Optical DensityOD 520 : Optical Density at 520nmnm : NanometresPPO : Polyphenol OxidaseROS : Reactive Oxygen SpeciesSO 2 : Sulphur DioxideT : TanninTAC : Total Anti-oxidant CapacityVA : Volatile acidityvii
Micro-oxygenation in Contemporary WinemakingPART I: BACKGROUND1
Page 4: ACKNOWLEDGEMENTSI must acknowledge
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Micro-oxygenation in Contemporary W
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Table 18: Summary of Key Scientific
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