✦ LIBER ✦

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

✍ Scribed by A. B. Bautista-Ortín; A. Martínez-Cutillas; J. M. Ros-García; J. M. López-Roca; E. Gómez-Plaza

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Effects of pre-fermentation enzyme macer

✍ A. PARLEY; L. VANHANEN; D. HEATHERBELL 📂 Article 📅 2001 🏛 John Wiley and Sons 🌐 English ⚖ 366 KB

Maceration Enzymes and Mannoproteins: A

✍ Guadalupe, Zenaida; Palacios, Antonio; Ayestarán, Belén 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 348 KB

Effect of the Prefermentative Addition o

✍ Liu, Yan-Xia; Liang, Na-Na; Wang, Jun; Pan, Qiu-Hong; Duan, Chang-Qing 📂 Article 📅 2013 🏛 Institute of Food Technologists 🌐 English ⚖ 671 KB

Comparative study of the use of macerati

✍ M. Ortega-Heras; S. Pérez-Magariño; M.L. González-Sanjosé 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 174 KB

Characterisation of the main enzymatic a

✍ Inmaculada Romero-Cascales; José Ignacio Fernández-Fernández; José María Ros-Gar 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 364 KB

The Potential Use of Dihydroxyacetone fo

✍ G. L. Moore; M. E. Ledford; M. R. Brummell; D. F. Brooks 📂 Article 📅 1980 🏛 Elsevier Science 🌐 English ⚖ 483 KB