Effect of winemaking treatment and wine aging on phenolic content in Vranec wines
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-011-0279-2.pdf
Reference34 articles.
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5. Bautista-Ortín AB, Fernádez-Fernádez JI, López-Roca JM, Gómez-Plaza E (2004) Wine-making of high coloured wines: extended pomace contact and run-off of juice prior to fermentation. Food Sci Technol Int 10:287–295
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