Pre-drying and submerged cap winemaking: Effects on polyphenolic compounds and sensory descriptors. Part II: BRS Carmem and Bordô (Vitis labrusca L.)

Autor: de Castilhos, Maurício Bonatto Machado, Corrêa, Odinéli Louzada dos Santos, Zanus, Mauro Celso, Maia, João Dimas Garcia, Gómez-Alonso, Sergio, García-Romero, Esteban, Del Bianchi, Vanildo Luiz, Hermosín-Gutiérrez, Isidro
Zdroj: In Food Research International October 2015 76 Part 3:697-708
Databáze: ScienceDirect
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