Elimination of suspended cell wall material in musts improves the phenolic content and color of red wines

  1. Osete-Alcaraz, A.
  2. Bautista-Ortín, A.B.
  3. Ortega-Regules, A.
  4. Gómez-Plaza, E.
Journal:
American Journal of Enology and Viticulture

ISSN: 0002-9254

Year of publication: 2019

Volume: 70

Issue: 2

Pages: 201-204

Type: Article

DOI: 10.5344/AJEV.2018.18042 GOOGLE SCHOLAR
Data source: Scopus