Effect of macerating enzymes and postfermentation grape-seed tannin on the color of cynthiana wines

Effect of macerating enzymes and postfermentation grape-seed tannin on the color of cynthiana wines

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Main, Gary L.
Otros Autores:	Morris, Justin R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 58, no. 3 (2007), p. 365-372
Materias:	Enología Vinos Color Taninos Vid Semillas Enzimas Maceración Fermentación Vitis aestivalis CIELAB
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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