Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine
M. Ortega-Heras, S. Pérez-Magariño, M.L. González-SanjoséVolume:
48
Year:
2012
Language:
english
DOI:
10.1016/j.lwt.2012.03.012
File:
PDF, 174 KB
english, 2012