Turbidity Of Wine Influences Aroma (Science Daily) The turbidity of

Turbidity Of Wine Influences Aroma (Science Daily)
The turbidity of red wine during its aging 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. This is the conclusion of Nerea Jim nez Moreno in her Ph.D. thesis defended at the Public University of Navarre.