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. - Piccardo, Diego; Favre, Guzman; Pascual, Olga; Canals, Joan Miquel; Zamora, Fernando; González-Neves, Gustavo (European Food Research & Technology, 2019)