Time course of the colour of young red wines from Vitis vinifera L. during ageing in bottle
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.01132.x/fullpdf
Reference37 articles.
1. Effect of oxygenation on polyphenol changes occurring in the course of wine-making
2. Chemical Structure of Anthocyanins
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