Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines-Reference-Cited by-同舟云学术

Influence of viticultural practices and winemaking technologies on phenolic composition and sensory characteristics of Negroamaro red wines

Published:2013-07 Issue: Volume: Page:n/a-n/a
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Coletta Antonio¹,Trani Antonio²,Faccia Michele²,Punzi Rossana²,Dipalmo Tiziana¹,Crupi Pasquale¹,Antonacci Donato¹,Gambacorta Giuseppe²

Affiliation:

1. CRA-Consiglio per la Ricerca e la sperimentazione in Agricoltura-Unità di ricerca per l'uva da tavola e viticoltura in ambiente mediterraneo; Via Casamassima 148; 70010; Turi (BA); Italy

2. Dipartimento di Scienze del Suolo; della Pianta e degli Alimenti (DiSSPA); Via Amendola 165/A; I-70126; Bari; Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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