Influence of fruit maturity, maceration lenght, and ethanol amount on chemical and sensory properties of Merlot wines

Influence of fruit maturity, maceration lenght, and ethanol amount on chemical and sensory properties of Merlot wines

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Casassa, L. Federico, Beaver, Christopher W., Mireles, Maria, Larsen, Richard C., Hopfer, Helene, Heymann, Hildegarde, Harbertson, James F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 4 (2013), p. 437-449
Materias:	Enología Vinos Propiedades físico-químicas Propiedades organolépticas Fruto Madurez Maceración Etanol Chaptalización Antocianinas Taninos Extracción de semillas Merlot
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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