Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations

Effects of cap and overall fermentation temperature on phenolic extraction in Cabernet Sauvignon fermentations

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Lerno, Larry, Reichwage, Max, Ponangi, Ravi, Hearne, Leanne, Block, David E., Oberholster, Anita
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 66, no. 4 (2015), p. 444-453
Materias:	Enología Vinos Vino tinto Fermentación Temperatura Compuestos fenólicos Extracción Cabernet Sauvignon
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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