Effect of Pomace Contact, Carbonic Maceration, and Hyperoxidation on the Procyanidin Composition of Grenache Blanc Wines

AuthID
 P-012-WG6
4
Author(s)
Cheynier V.
·
Samsom A.
·
Bourzeix M.
Tipo de Documento
Article
Year published
1993
Publicado
in American Journal of Enology and Viticulture, ISSN: 00029254
Volume: 44, Número: 2, Páginas: 168-172 (4)
Indexing
Scopus®
Publication Identifiers
SCOPUS: 2-s2.0-0002382827
Source Identifiers
ISSN: 00029254
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