Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)

  1. de Castilhos, M.B.M.
  2. Corrêa, O.L.D.S.
  3. Zanus, M.C.
  4. Maia, J.D.G.
  5. Gómez-Alonso, S.
  6. García-Romero, E.
  7. Del Bianchi, V.L.
  8. Hermosín-Gutiérrez, I.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 2015

Volumen: 76

Pages: 697-708

Type: Article

DOI: 10.1016/J.FOODRES.2015.07.033 GOOGLE SCHOLAR lock_openAccès ouvert editor