Effect of ultra-high pressure treatment on the chemical properties, colour and sensory quality of young red wine

South African Journal of Enology and Viticulture

Volumn 36, Issue 3, 2015, Pages 393-401

  Sun, X ^a   Chen, X ^a   Li, L ^a   Ma, T ^a   Zhao, F ^a   Huang, W ^a   Zhan, J ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chemical properties; Colour; Sensory quality; UHP

Indexed keywords

EID: 84956702287     PISSN: 0253939X     EISSN: None     Source Type: Journal    
DOI: 10.21548/36-3-972     Document Type: Article

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