Pectic enzyme treatment effects on quality of white grape musts and wines

Journal of Food Science

Volumn 62, Issue 6, 1997, Pages

  Lao, Conxita ^b   López Tamames, Elvira ^a   Lamuela Raventós, Rosa M ^a   Buxaderas, Susana ^a   Del Carmen De La Torre Boronat, M ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b UNIVERSITAT POLITÈCNICA DE CATALUNYA   (Spain)

Author keywords

Hydroxycinna mate esters; Must; Pectic enzyme; Vinylphenols; White wine

Indexed keywords

EID: 2642672834     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1997.tb12231.x     Document Type: Article

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