The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine-Reference-Cited by-同舟云学术

The influence of pectolytic enzyme addition and prefermentative mash heating during the winemaking process on the phenolic composition of Okuzgozu red wine

Published:2013-05 Issue:1 Volume:138 Page:389-395
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Borazan Alev Akpinar,Bozan Berrin

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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