Improving colour extraction and stability in red wines: the...

International Journal of Food Science & Technology 2005 Vol. 40; Iss. 8

Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins

A. B. Bautista-Ortín, A. Martínez-Cutillas, J. M. Ros-García, J. M. López-Roca, E. Gómez-Plaza
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Volume:
40
Year:
2005
Language:
english
Pages:
12
DOI:
10.1111/j.1365-2621.2005.01014.x
File:
PDF, 243 KB
english, 2005
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