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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.
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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  Data: 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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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2019, Vol. 245 Issue 6, p1321-1335. 15p.
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1007/s00217-019-03258-4
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      – Code: eng
        Text: English
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        StartPage: 1321
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      – TitleFull: 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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            NameFull: Piccardo, Diego
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            NameFull: Favre, Guzman
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            NameFull: Pascual, Olga
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            NameFull: Canals, Joan Miquel
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            NameFull: Zamora, Fernando
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            NameFull: González-Neves, Gustavo
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            – D: 01
              M: 06
              Text: Jun2019
              Type: published
              Y: 2019
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