Isabel red wines produced from grape pre-drying and submerged cap winemaking: A phenolic and sensory approach

  1. de Castilhos, M.B.M.
  2. Gómez-Alonso, S.
  3. García-Romero, E.
  4. Del Bianchi, V.L.
  5. Hermosín-Gutiérrez, I.
Zeitschrift:
LWT - Food Science and Technology

ISSN: 0023-6438

Datum der Publikation: 2017

Ausgabe: 81

Seiten: 58-66

Art: Artikel

DOI: 10.1016/J.LWT.2017.03.033 GOOGLE SCHOLAR lock_openOpen Access editor