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Aleixandre-Tudó, JL.; Alvarez Cano, MI.; Lizama Abad, V.; Nieuwoudt, H.; García Esparza, MJ.; Aleixandre Benavent, JL.; Du Toit, WJ. (2016). Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines. LWT - Food Science and Technology. 66:193-200. https://doi.org/10.1016/j.lwt.2015.10.033
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/99471
Título: | Modelling phenolic and volatile composition to characterize the effects of pre-fermentative cold soaking in Tempranillo wines | |
Autor: | Nieuwoudt, Hélène Du Toit, Wessel J. | |
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[EN] The impact of pre-fermentative cold soak, alone or in combination with dry ice addition, on colour, phenolic and volatile composition of Tempranillo wines at 12 months after bottling was studied. A control wine without ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | http://doi.org/10.1016/j.lwt.2015.10.033 | |
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