Escott, Carlos <br/><br/>
Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts.  [electronic resource] 

 -  Food chemistry  Jan 2018 
 - 975-983 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2017.07.037  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Catechin<br/>Fermentation<br/>Polyphenols<br/>Vitis<br/>Wine<br/>Yeasts