Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines
Piccardo, Diego, Favre, Guzman, Pascual, Olga, Canals, Joan Miquel, Zamora, Fernando, González-Neves, GustavoМова:
english
Журнал:
European Food Research and Technology
DOI:
10.1007/s00217-019-03258-4
Date:
February, 2019
Файл:
PDF, 1020 KB
english, 2019
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