Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines

Influence of submerged-cap vinification on polyphenolic composition and volatile compounds of Barbera wines

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Bosso, Antonella, Panero, Loretta, Petrozziello, Maurizio, Follis, Roberto, Motta, Silvia, Guaita, Massimo
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 62, no. 4 (2011), p. 503-511
Materias:	Enología Vinos Vinificación Compuestos fenólicos Compuesto volátil Extracción Barbera Polifenoles
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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