Management of high-quality dehydrated grape in vinification to produce dry red wines
Author:
Funder
Regione Toscana
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference43 articles.
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2. Combined effect of harvest time and postharvest dehydration length on the composition of withered grapes for Sforzato di ValtellinaDOCG wine production;Journal of the Science of Food and Agriculture;2023-05-17
3. Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production;European Food Research and Technology;2022-08-30
4. Antioxidant Activity of Polyphenols, from Mauritia flexuosa (Aguaje), Based on Controlled Dehydration;Molecules;2022-05-10
5. Postharvest physiology of wine grape dehydration;Managing Wine Quality;2022
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