Influence of ining with different molecular weight gelatins on proanthocyanidin composition and perception of wines

Influence of ining with different molecular weight gelatins on proanthocyanidin composition and perception of wines

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Maury, Chantal, Sarni-Manchado, Pascale, Lefebvre, Sandrine, Chaynier, Veronique, Moutounet, Michel
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 52, no. 2 (2001), p. 140-145
Materias:	Enología Vinos Flavonoides Peso molecular Gelatina Proteínas Taninos Compuestos fenólicos Análisis organoléptico Proantocianidina Polifenoles Evaluación sensorial Astringencia Precipitación Estabilización
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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