Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality.

Raposo, Rafaela

Sulfur free red wines through the use of grapevine shoots: Impact on the wine quality. [electronic resource] - Food chemistry Mar 2018 - 453-460 p. digital

Publication Type: Journal Article

1873-7072

10.1016/j.foodchem.2017.09.111 doi


Anthocyanins--analysis
Color
Food Additives--analysis
Humans
Phenols--analysis
Plant Shoots--chemistry
Quality Control
Sulfur Dioxide--analysis
Taste
Vitis--chemistry
Wine--analysis