Effect of the Prefermentative Addition of Five Enological...

Journal of Food Science 2013 / 01 Vol. 78; Iss. 1

Effect of the Prefermentative Addition of Five Enological Tannins on Anthocyanins and Color in Red Wines

Liu, Yan-Xia, Liang, Na-Na, Wang, Jun, Pan, Qiu-Hong, Duan, Chang-Qing
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Volume:
78
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/j.1750-3841.2012.02993.x
Date:
January, 2013
File:
PDF, 671 KB
english, 2013
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