Evolution of phenolic compounds in red winemaking as affected by must oxygenation

Evolution of phenolic compounds in red winemaking as affected by must oxygenation

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Castellari, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 1 (1998), p. 91-94
Materias:	Enología Vinos Vino tinto Mosto de uva Vinificación Compuestos fenólicos Oxidación Oxigenación
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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