Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

  • Gustavo González-Neves, Guzmán Favre, Diego Piccardo, Graciela Gil
  • International Journal of Food Science & Technology, October 2015, Wiley
  • DOI: 10.1111/ijfs.12958

Anthocyanin profile of red wines

The authors haven't finished explaining this publication. If you are the author, sign in to claim or explain your work.

Read Publication

The following have contributed to this page: Dr Gustavo González-Neves

In partnership with: