Şener, Hasan <br/><br/>
Influence of different maceration time and temperatures on total phenols, colour and sensory properties of Cabernet Sauvignon wines.  [electronic resource] 

 -  Food science and technology international = Ciencia y tecnologia de los alimentos internacional  Dec 2013 
 - 523-33 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1082-0132 
<br/><br/><label>Standard No.: </label>10.1177/1082013212462229  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Color<br/>Fermentation<br/>Flavonoids--analysis<br/>Food Handling--methods<br/>Fruit--chemistry<br/>Humans<br/>Odorants--analysis<br/>Phenols--analysis<br/>Sensation<br/>Smell<br/>Tannins--analysis<br/>Taste<br/>Temperature<br/>Time Factors<br/>Vitis--chemistry<br/>Wine--analysis