Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines.
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| Title: | Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines. |
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| Authors: | Piccardo, Diego1 (AUTHOR), Favre, Guzman1 (AUTHOR), Pascual, Olga2 (AUTHOR), Canals, Joan Miquel2 (AUTHOR), Zamora, Fernando2 (AUTHOR) fernando.zamora@urv.cat, González-Neves, Gustavo1 (AUTHOR) |
| Source: | European Food Research & Technology. Jun2019, Vol. 245 Issue 6, p1321-1335. 15p. |
| Database: | Hospitality & Tourism Complete |
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| ISSN: | 14382377 |
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| DOI: | 10.1007/s00217-019-03258-4 |
