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1

Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines

Influence of grape maturity and maceration length on polysaccharide composition of Cabernet Sauvignon red wines

Published in American journal of enology and viticulture

Sin ejemplares

2

Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides

Effect of yeast strain and supplementation with inactive yeast during alcoholic fermentation on wine polysaccharides

Published in American journal of enology and viticulture

Sin ejemplares