Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines-Reference-Cited by-同舟云学术

Effects of prefermentative cold soak on polyphenols and volatiles of Aglianico, Primitivo and Nero di Troia red wines

Published:2019-01-30 Issue:2 Volume:7 Page:483-491
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Gambacorta Giuseppe¹^ORCID,Trani Antonio²,Fasciano Cristina¹,Paradiso Vito Michele¹,Faccia Michele¹

Affiliation:

1. Department of Soil, Plant and Food ScienceUniversity of Bari Aldo Moro Bari Italy

2. CIHEAM‐IAMB ‐ International Centre for Advanced Mediterranean Agronomic Studies Valenzano (BA) Italy

Funder

Puglia Region, Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.817

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5. EEC(1990).European Communities. Commission Regulation No 2676/90 on “Community Analysis Methods to Use in Wine Sector”.Official Journal of European Communities No L273/3.10.90.

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