Effects of pre-fermentation enzyme maceration on extraction and colour stability in Pinot Noir wine

Australian Journal of Grape and Wine Research

Volumn 7, Issue 3, 2001, Pages 146-152

  Parley, A ^a   Vanhanen, L ^b   Heatherbell, D ^b  

^a Hunter's Wines   (New Zealand)

^b LINCOLN UNIVERSITY   (New Zealand)

Author keywords

Colour stability; Enzyme maceration; Pinot Noir; Vitis vinifera

Indexed keywords

EID: 0035623735     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2001.tb00203.x     Document Type: Article

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