Comparative study of the use of maceration enzymes and cold pre-fermentative maceration on phenolic and anthocyanic composition and colour of a Mencía red wine

  1. Ortega-Heras, M.
  2. Pérez-Magariño, S.
  3. González-Sanjosé, M.L.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Ano de publicación: 2012

Volume: 48

Número: 1

Páxinas: 1-8

Tipo: Artigo

DOI: 10.1016/J.LWT.2012.03.012 GOOGLE SCHOLAR
Fonte de datos: Scopus