Maderisation of white wines: I.—Influence of pressing on the susceptibility of the grapes to oxidative browning
- 1 January 1971
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 22 (1), 24-28
- https://doi.org/10.1002/jsfa.2740220109
Abstract
No abstract availableKeywords
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- Methods for Determining the Degree of Polymerization of FlavansNature, 1963
- Some Recent Advances in the Identification of Leuco-Anthocyanins and the Chemistry of Condensed TanninsNature, 1957
- Über die Polyphenoloxydase der TraubenZeitschrift für Lebensmittel-Untersuchung und Forschung, 1957