Effects of cold maceration on red wine quality from Tuscan Sangiovese grape

European Food Research and Technology

Volumn 218, Issue 4, 2004, Pages 360-366

  Parenti, A ^a   Spugnoli, P ^a   Calamai, L ^a   Ferrari, S ^b   Gori, C ^c  

^a UNIVERSITY OF FLORENCE   (Italy)

^b Laboratorio di Analisi   (Italy)

^c VinoVigna   (Italy)

Author keywords

Cold maceration; Cryogens; Liquid nitrogen; Red wine; Sangiovese; Solid carbon dioxide

Indexed keywords

CARBON DIOXIDE; FERMENTATION; FOOD PRESERVATION; FOOD PRODUCTS; NITROGEN; REFRIGERATION;

COLD MACERATION; CRYOGENS; LIQUID NITROGEN; RED WINE; SANGIOVESE; SOLID CARBON DIOXIDE;

WINE;

VITIS SP.;

EID: 21044442255     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0866-1     Document Type: Article

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