2005•Unpublished venueRequires access

Influence of termovinification and final hot maceration on colour and phenolic composition of wines from Cabernet Sauvingnon vine variety

Roser Canals, M. C. Llaudy, Mireia Esteruelas, Joan Miquel Canals, P. Cabanillas

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

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Influence of termovinification and final hot maceration on colour and phenolic composition of wines from Cabernet Sauvingnon vine variety — Research Paper | ScholarLens