Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines-Reference-Cited by-同舟云学术

Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

Published:2020-07 Issue: Volume:319 Page:126569
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Arenzana Lucía,Santamaría Rosario,Escribano-Viana Rocío,Portu Javier,Garijo Patrocinio,López-Alfaro Isabel,López Rosa,Santamaría Pilar,Gutiérrez Ana Rosa

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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4. The copigmentation of anthocyanins and its role in the colour of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. Influence of the conservation conditions and aging on composition of wines obtained by carbonic maceration from grapes cv Montepulciano;Carnacini;Wein-Wissenschaft46, Viticulture and Enology Sciences,1991

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