Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines

Published 2015 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Maceration with stems contact fermentation: Effect on proanthocyanidins compounds and color in Primitivo red wines
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 177, Issue -, Pages 382-389
Publisher
Elsevier BV
Online
2015-01-18
DOI
10.1016/j.foodchem.2015.01.063

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.