Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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3. Commercial Saccharomyces cerevisiae yeast strains significantly impact Shiraz tannin and polysaccharide composition with implications for wine colour and astringency;Bindon;Biomolecules,2019
4. Ripening-induced changes in grape skin proanthocyanidins modify their interaction with cell walls;Bindon;Journal of Agricultural and Food Chemistry,2011
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