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2015•Agrociencia (Montevideo)Requires access

Effect of alternative techniques of maceration on the color and composition of red wines of six grape varieties.

Gustavo González‐Neves, G. Favre, Diego Piccardo, Milka Ferrer, Gerardo Echeverría

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Key concepts: Maceration (sewage), Food science, Vitis vinifera, Wine, Composition (language), Chemistry, Horticulture, Biology

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Effect of alternative techniques of maceration on the color and composition of red wines of six grape varieties. — Research Paper | ScholarLens