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Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters
Cai, Jian, Zhu, Bao-Qing, Wang, Yun-He, Lu, Lin, Lan, Yi-Bin, Reeves, Malcolm J., Duan, Chang-QingVolume:
154
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2014.01.003
Date:
July, 2014
File:
PDF, 974 KB
english, 2014