Phenolic Compounds and Color Stability of Red Wines: Effect of Skin Maceration Time
- 1 January 2001
- journal article
- Published by American Society for Enology and Viticulture in American Journal of Enology and Viticulture
- Vol. 52 (3), 266-270
- https://doi.org/10.5344/ajev.2001.52.3.266