The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate

Food Research International

Volumn 64, Issue , 2014, Pages 432-438

  Lasanta, Cristina ^a   Caro, Ildefonso ^a   Gómez, Juan ^a   Pérez, Luis ^a  

^a UNIVERSITY OF CÁDIZ   (Spain)

Author keywords

Grape ripening; Red wine; Warm climate; Wine composition

Indexed keywords

FOOD TECHNOLOGY; RESEARCH;

AROMATIC COMPOSITION; COLORIMETRIC METHODS; GOOD CORRELATIONS; GRAPE RIPENING; PHENOLIC COMPOUNDS; RED WINE; WARM CLIMATES; WINE COMPOSITION; TEMPRANILLO; VITIS VINIFERA;

WINE;

EID: 84905668792     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.039     Document Type: Article

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