Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines

Influence of different maceration times on the anthocyanin composition and sensory properties of Blatina wines

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Detalles Bibliográficos
Publicado en:	Agriculturae conspectus scientificus
Otros Autores:	Herjavec, Stanka, Jeromel, Ana, Maslov, Luna, Jagatic Korenika, Ana Marija, Mihaljevic, Marin, Prusina, Tihomir
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Agriculturae conspectus scientificus v. 77, no. 1 (2012), p. 41-44
Materias:	Enología Vinos Maceración Antocianinas Propiedades organolépticas
Publicación relacionada:	Contenido en: Agriculturae conspectus scientificus

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