Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkich
Guardado en:
| Publicado en: | Vitis |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Vitis v. 41, no. 1 (2002), p. 47-51 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Vitis |
| LEADER | 00866cab#a22003014c#4500 | ||
|---|---|---|---|
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| 003 | OAG | ||
| 008 | 020808s2002 ||| | |||| 0 eng d | ||
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| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Vrhovsek, U. |
| 245 | 1 | 0 | |a Effect of red wine maceration techniques on oligomeric and polymeric proanthocyanidins in wine, cv. Blaufränkich |
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| 650 | # | 4 | |a Maceración |
| 650 | # | 4 | |a Flavonoides |
| 650 | # | 4 | |a Compuestos fenólicos |
| 650 | # | 4 | |a Fermentación |
| 650 | # | 4 | |a Fermentación maloláctica |
| 653 | # | # | |a Proantocianidina |
| 653 | # | # | |a Polifenoles |
| 773 | 0 | # | |t Vitis |g v. 41, no. 1 (2002), p. 47-51 |
| 999 | # | # | |a Clara |
