The effect of cold maceration on the phenolic composition of red wines

E-ISSN： 2117-4458|9|issue|04006-04006

ISSN： 2117-4458

Source： Bio Web of conference, Vol.9, Iss.issue, 2017-07, pp. : 04006-04006

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Yeast strain affects phenolic concentration in Pinot noir wines made by microwave maceration with early pressing

JOURNAL OF APPLIED MICROBIOLOGY, Vol. 118, Iss. 6, 2015-06 ,pp. : 1385-1394

John Wiley & Sons Inc

Access to resources Recommend Favorite

Phenolic Composition and Color of Single Cultivar Young Red Wines Made with Mencia and Alicante-Bouschet Grapes in AOC Valdeorras (Galicia, NW Spain)

By Revilla Eugenio Losada Manuel M. Gutiérrez Encina

Beverages, Vol. 2, Iss. 3, 2016-07 ,pp. : 18-18

MDPI

Access to resources Recommend Favorite

Influence of freezing skin grapes to extract phenolic compounds during red wine maceration

By Alegria M.

Bio Web of conference, Vol. 3, Iss. issue, 2014-11 ,pp. : 02011-02011

Edp Sciences

Access to resources Recommend Favorite

Caracterization of phenolic composition of altitude tropical wines in the Brazilian Northeast

By Nascimento Antonio Mendes de Souza

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02014-02014

Edp Sciences

Access to resources Recommend Favorite

Are pyranoanthocyanins involved in sensory effect in red wines?

By Quaglieri Cindy

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02007-02007

Edp Sciences

Access to resources Recommend Favorite