Effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking

Effect of SO2 on the extraction of individual anthocyanins and colored matter of three Portuguese grape varieties during winemaking

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	DALLAS, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 33, no. 1 (1994), p. 41-47
Materias:	Viticultura Vid Variedades Portugal Flavonoides Color Vinificación Enología Dióxido de Azufre Antocianas Vitivinicultura
Publicación relacionada:	Contenido en: Vitis

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