Evaluation of Alternative Winemaking Processes for Red Wine Color Enhancement

Food Science and Technology International

Volumn 14, Issue 5_suppl, 2008, Pages 21-27

  Puertas, B ^a   Guerrero, R F ^a   Jurado, M S ^a   Jimenez, M J ^a   Cantos Villar, E ^a  

^a JUNTA DE ANDALUCÍA   (Spain)

Author keywords

anthocyanins; cold soak maceration; color; delestage; dry ice maceration; prefermentation juice runoff; red wine

Indexed keywords

BOTTLES; CARBON DIOXIDE; COLOR; REFRIGERANTS; RUNOFF; WINE;

COLD SOAK MACERATION; DELESTAGE; DRY ICE; PREFERMENTATION; RED WINE;

ANTHOCYANINS;

EID: 84992758946     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013208095686     Document Type: Article

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