Effect of mannoproteins from different oenological yeast on pigment composition and color stability of red wine
Author:
Funder
España Ministerio de Ciencia e Innovación
Junta de Castilla y León
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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3. Addition of mannoproteins and/or seeds during winemaking and their effects on pigment composition and color stability;Alcalde-Eon;Journal of Agricultural and Food Chemistry,2019
4. Tempranillo clones differ in the response of berry sugar and anthocyanin accumulation to elevated temperature;Arrizabalaga;Plant Science,2018
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