Chemical and sensory effects of saignée, water addition, and extended maceration on high brix must

American Journal of Enology and Viticulture

Volumn 60, Issue 4, 2009, Pages 450-460

  Harbertson, James F ^a   Mireles, Maria S ^a   Harwood, Eric D ^a   Weller, Karen M ^b   Ross, Carolyn F ^b  

^a WASHINGTON STATE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Anthocyanin; Extended maceration; Mouthfeel; Polymeric pigments; Red wine; Saign e; Tannin; Water addition

Indexed keywords

VITACEAE;

EID: 71049135606     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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