The maceration process during winemaking extraction of anthocyanins from grape skins into wine

European Food Research and Technology

Volumn 221, Issue 1-2, 2005, Pages 163-167

  Romero Cascales, Inmaculada ^a   Fernández Fernández, Jose I ^b   López Roca, Jose M ^a   Gómez Plaza, Encarna ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b IMIDA Ctra la Alberca S/n   (Spain)

Author keywords

Anthocyanins; Colour; Grape; Maceration; Wine

Indexed keywords

VITACEAE; VITIS SP.;

EID: 22644436095     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1144-1     Document Type: Article

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