Influence of prefermentative maceration temperature on the colour and the phenolic and volatile composition of rosé wines
- 7 March 2005
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 85 (9), 1527-1536
- https://doi.org/10.1002/jsfa.2133
Abstract
No abstract availableKeywords
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