Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification-Reference-Cited by-同舟云学术

Physico-mechanical evaluation of the aptitude of berries of red wine grape varieties to resist the compression in carbonic maceration vinification

Published:2012-12-03 Issue:4 Volume:48 Page:817-825
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Giacosa Simone¹,Torchio Fabrizio¹,Segade Susana Río¹,Gaiotti Federica²,Tomasi Diego²,Lovat Lorenzo²,Vincenzi Simone³,Rolle Luca¹

Affiliation:

1. Università di Torino; Dipartimento di Scienze Agrarie; Forestali e Alimentari; Via L. da Vinci 44; 10095; Grugliasco; (TO); Italy

2. CRA-VIT Centro di Ricerca per la Viticultura; Via XXVIII Aprile 26; 31015; Conegliano; (TV); Italy

3. Centro Interdipartimentale per la Ricerca in Viticoltura ed Enologia; University of Padova; 35020; Legnaro; (PD); Italy

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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4. Influence of wine-making protocol and fining agents on the evolution of the anthocyanin content, colour and general organoleptic quality of Vinhao wines;Castillo-Sánchez;Food Chemistry,2006

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