Rosé Sparkling Wines: Influence of Winemaking Practices on the Phytochemical Polyphenol During Aging on Lees and Commercial Storage. [electronic resource]
Producer: 20190122Description: 2790-2801 p. digitalISSN:- 1750-3841
- Anthocyanins -- analysis
- Antioxidants -- analysis
- Caffeic Acids -- analysis
- Catechin -- analysis
- Color
- Fermentation
- Flavonoids -- analysis
- Flavonols -- analysis
- Food Handling
- Gallic Acid -- analysis
- Hydroxybenzoates -- analysis
- Phenols -- analysis
- Phenylethyl Alcohol -- analogs & derivatives
- Phytochemicals -- analysis
- Polyphenols -- analysis
- Saccharomyces cerevisiae -- metabolism
- Wine -- analysis
No physical items for this record
Publication Type: Journal Article
There are no comments on this title.
Log in to your account to post a comment.