2000•Unpublished venueRequires access

Hydrolysis of terpene glucosides of grape skins in the preparation of base-musts from aromatic red-berried grapes [winemaking]

Emilia García Moruno, Monica Ribaldone, Rocco Di Stefano

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Key concepts: Winemaking, Terpene, Chemistry, Hydrolysis, Raw material, Food science, Chromatography, Organic chemistry

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Hydrolysis of terpene glucosides of grape skins in the preparation of base-musts from aromatic red-berried grapes [winemaking] — Research Paper | ScholarLens