Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine

Published 2020 View Full Article

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Title
Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine
Authors
Keywords
Grape crushing, Mechanical damage, Astringency, Model wine
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 128, Issue -, Pages 109514
Publisher
Elsevier BV
Online
2020-05-04
DOI
10.1016/j.lwt.2020.109514

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