Role of anthocyanin traits on the impact of oenological tannins addition in the first stage of red winegrape skin simulated maceration

  1. Paissoni, M.A.
  2. Río Segade, S.
  3. Carrero-Carralero, C.
  4. Montanini, C.
  5. Giacosa, S.
  6. Rolle, L.
Revue:
Food Chemistry

ISSN: 1873-7072 0308-8146

Année de publication: 2020

Volumen: 320

Type: Article

DOI: 10.1016/J.FOODCHEM.2020.126633 GOOGLE SCHOLAR