2005•Unpublished venueRequires access

Sangiovese grapes winemaking with enzymatic additives. Traditional and innovative techniques comparison [polyphenols; tannins; anthocyanins; Tuscany]

Gianpaolo Andrich, Francesca Venturi, S Silvestri, G. Parodi, Angela Zinnai

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Key concepts: Winemaking, Polyphenol, Food science, Proanthocyanidin, Wine, Chemistry, Anthocyanin, Anthocyanidins

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Sangiovese grapes winemaking with enzymatic additives. Traditional and innovative techniques comparison [polyphenols; tannins; anthocyanins; Tuscany] — Research Paper | ScholarLens