Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines

Journal of the Science of Food and Agriculture

Volumn 85, Issue 9, 2005, Pages 1527-1536

  Salinas, M Rosario ^a   Garijo, José ^a   Pardo, Francisco ^a   Zalacain, Amaya ^a   Alonso, Gonzalo L ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Colour; Phenolic compounds; Prefermentative maceration; Ros wine; Volatile compounds

Indexed keywords

EID: 21344472586     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.2133     Document Type: Article

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