Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference45 articles.
1. and La vinificación en rosado, in Enología: Fundamentos Científicos y Tecnológicos, ed by Mundi-Prensa, Madrid, pp 454-461 (2003).
2. White Wine with Red Wine-like Properties: Increased Extraction of Grape Skin Polyphenols Improves the Antioxidant Capacity of the Derived White Wine
3. Identification and determination of volatile constituents in wines from different vine cultivars
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