Effect of diverse enzyme preparations on the extraction and evolution of phenolic compounds in red wines
- 30 November 1999
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 67 (2), 135-142
- https://doi.org/10.1016/s0308-8146(99)00080-1
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Effects of Two Different Pectic Enzyme Preparations, at Several Activity Levels, on Three Pectin Fractions of a White MustAmerican Journal of Enology and Viticulture, 1982
- Estimation qualitative et quantitative de la matière colorante des jus et vins de fruitsCanadian Institute of Food Science and Technology Journal, 1980
- Methanol in Wines and Musts: Source and AmountsAmerican Journal of Enology and Viticulture, 1976