Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
- 4 August 2005
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 40 (8), 867-878
- https://doi.org/10.1111/j.1365-2621.2005.01014.x
Abstract
No abstract availableKeywords
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