Changes in the color components and phenolic content of red wines fromVitisviniferaL. Cv. “Tempranillo” during vinification and aging

✍ Scribed by Zenaida Guadalupe; Belén Ayestarán

• Publisher: Springer
• Year: 2008
• Tongue: English
• Weight: 449 KB
• Volume: 228
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-008-0902-2