Free anthocyanins and polymeric pigments during the fermentation and post-fermentation standing of musts from Cabernet Sauvignon and Tempranillo grapes
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 45, no. 2 (1994), p. 161-166 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
