The Extraction of Anthocyanins and Proanthocyanidins from Grapes to Wine during Fermentative Maceration Is Affected by the Enological Technique

✍ Scribed by Busse-Valverde, Naiara; Gómez-Plaza, Encarna; López-Roca, Jose M.; Gil-Muñoz, Rocio; Bautista-Ortín, Ana B.

• Book ID: 120459945
• Publisher: American Chemical Society
• Year: 2011
• Tongue: English
• Weight: 762 KB
• Volume: 59
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf2002188