Influence of pre-fermentation cold maceration treatment on aroma compounds of Cabernet Sauvignon wines fermented in different industrial scale fermenters

✍ Scribed by Cai, Jian; Zhu, Bao-Qing; Wang, Yun-He; Lu, Lin; Lan, Yi-Bin; Reeves, Malcolm J.; Duan, Chang-Qing

• Book ID: 121526290
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 974 KB
• Volume: 154
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2014.01.003