Microwave maceration with early pressing improves phenolics and fermentation kinetics in Pinot noir

Microwave maceration with early pressing improves phenolics and fermentation kinetics in Pinot noir

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Bibliographic Details
Published in:American journal of enology and viticulture
Other Authors: Carew, Anna, Gill, Warwick, Close, Dugald C., Dambergs, Robert G.
Format: Sin ejemplares
Language:Inglés
Series:American journal of enology and viticulture
v. 65, no. 3 (2014), p. 401-406
Subjects:
Enología
Vinos
Vino tinto
Fermentación
Compuestos fenólicos
Maceración
Microondas
Pinot noir
Related Items:Contained in: American journal of enology and viticulture
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