Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines

  1. Gil-Muñoz, R.
  2. Moreno-Pérez, A.
  3. Vila-López, R.
  4. Fernández-Fernández, J.I.
  5. Martínez-Cutillas, A.
  6. Gómez-Plaza, E.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2009

Alea: 228

Zenbakia: 5

Orrialdeak: 777-788

Mota: Artikulua

DOI: 10.1007/S00217-008-0989-5 GOOGLE SCHOLAR
Datuen iturria: Scopus