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Co-fermentation of Syrah with various additions of Viognier: Effect on colour and phenolics during winemaking and bottle ageing
Resumen
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and
[ver mas...]
The impetus for the study described in this article was to assess the effect of co-fermentation of Syrah and Viognier in the phenolic chemistry and colour stability of the resulting wines and to document potential benefits of this practice on wine colour, anthocyanins and tannins
[Cerrar]
Autor
Casassa, Luis Federico;
Keirsey, Landon S.;
Mireles, María S.;
Larsen, Richard C.;
Harbertson, James F.;
Fuente
Wine & viticulture journal 28 (5) : 45-51. (Sep/Oct 2013)
Fecha
2013-10
ISSN
1838-6547
Formato
pdf
Tipo de documento
artículo
Palabras Claves
Derechos de acceso
Restringido
Excepto donde se diga explicitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)