Effect of prefermentative cold maceration on the aroma and phenolic profiles of a Merlot red wine

Italian Journal of Food Science

Volumn 22, Issue 1, 2010, Pages 47-53

  De Santis, D ^a   Frangipane, M T ^a  

^a UNIVERSITY OF TUSCIA   (Italy)

Author keywords

Cold maceration; Phenolic compounds; Red wine; Volatile composition

Indexed keywords

EID: 77952348747     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (25)

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