Á lódáil...
Effect of winemaking treatment and wine aging on phenolic content in Vranec wines
Phenolic compounds and colour stability of red wines produced from Vranec Vitis vinifera L. grape variety were investigated by means of different maceration times (3, 6 and 10 days), two doses of SO(2) (30 and 70 mg/L SO(2)), two yeasts for fermentation (Vinalco and Levuline), temperature of storage...
Na minha lista:
| Main Authors: | , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe: |
Springer-Verlag
2011
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| Ábhair: | |
| Rochtain Ar Líne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550858/ https://ncbi.nlm.nih.gov/pubmed/23572838 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0279-2 |
| Clibeanna: |
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