Influence of grape variety, vine system and enological treatments on the colour stability of young red wines-Reference-Cited by-同舟云学术

Influence of grape variety, vine system and enological treatments on the colour stability of young red wines

Published:2007-01 Issue:2 Volume:101 Page:601-606
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Pérez-Lamela C.,García-Falcón M.S.,Simal-Gándara J.,Orriols-Fernández I.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. Effect of enzymes during vinification on colour and sensory properties of port wines;Bakker;American Journal of Enology and Viticulture,1999

5. Effect of prunning and bud position on compounds accumulated by grapes (Vitis sp.);Calo;Rivista di Viticoltura e di Enologia,1994

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