Influence of prefermentative maceration temperature on the...

Journal of the Science of Food and Agriculture 2005 Vol. 85; Iss. 9

Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

M Rosario Salinas, José Garijo, Francisco Pardo, Amaya Zalacain, Gonzalo L Alonso
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Volume:
85
Year:
2005
Language:
english
Pages:
10
DOI:
10.1002/jsfa.2133
File:
PDF, 159 KB
english, 2005
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