Pre-fermentative cold maceration in presence of non- Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation-Reference-Cited by-同舟云学术

Pre-fermentative cold maceration in presence of non- Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation

Published:2018-05 Issue: Volume:107 Page:257-266
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Benucci Ilaria,Cerreti Martina,Liburdi Katia^ORCID,Nardi Tiziana,Vagnoli Paola,Ortiz-Julien Anne,Esti Marco

Publisher

Elsevier BV

Subject

Food Science

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4. Maceration procedures alternative to the standard vinification in red: The case of Nero di Troia wine;Baiano;European Food Research and Technology,2016

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