Influence of fining with plant proteins on proanthocyanidin composition of red wines

Influence of fining with plant proteins on proanthocyanidin composition of red wines

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Maury, Chantal, Sarni-Manchado, Pascale, Lefebvre, Sandrine, Cheynier, Veronique, Moutounet, Michel
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 54, no. 2 (2003), p. 105-111
Materias:	Enología Vinos Vino tinto Proteínas vegetales Flavonoides Taninos Proantocianidina Astringencia
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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