Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines

标题
Influence of low temperature prefermentative techniques on chromatic and phenolic characteristics of Syrah and Cabernet Sauvignon wines
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 228, Issue 5, Pages 777-788
出版商
Springer Nature
发表日期
2008-12-15
DOI
10.1007/s00217-008-0989-5

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