Effect of extended maceration and ethanol concentration on the extraction and evolution of phenolics, colour components and sensory attributes of Merlot wines

Australian Journal of Grape and Wine Research

Volumn 19, Issue 1, 2013, Pages 25-39

  Federico Casassa, L ^a   Beaver, C W ^a   Mireles, M S ^a   Harbertson, J F ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Colour; Ethanol; Extended maceration; Phenolic; Sensory analysis

Indexed keywords

EID: 84872964021     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/ajgw.12009     Document Type: Article

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