The effect of the addition of supplementary seeds and skins during fermentation on the chemical and sensory characteristics of red wines

Developments in Food Science

Volumn 40, Issue C, 1998, Pages 583-596

  Revilla, E ^a   Ryan, J M ^a   Kovac, V ^b   Nemanic, J ^c  

^a UNIVERSIDAD AUTÓNOMA DE MADRID   (Spain)

^b Tehnoloski Fakultet   (Serbia)

^c Kmetisjski Institut Slovenije   (Slovenia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957110027     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(98)80079-4     Document Type: Article

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