The extraction of anthocyanins and proanthocyanidins from grapes to wine during fermentative maceration is affected by the enological technique
- Busse-Valverde, N.
- Gómez-Plaza, E.
- López-Roca, J.M.
- Gil-Muñoz, R.
- Bautista-Ortín, A.B.
ISSN: 0021-8561, 1520-5118
Datum der Publikation: 2011
Ausgabe: 59
Nummer: 10
Seiten: 5450-5455
Art: Artikel
