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

✍ Scribed by M. Ortega-Heras; S. Pérez-Magariño; M.L. González-Sanjosé

• Book ID: 116727263
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 174 KB
• Volume: 48
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2012.03.012