About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Impact of maceration enzimes in the colouring matter of red Tempranillo wine | Impacto de las enzimas de maceración en la materia colorante de vinos tintos Tempranillo

2007

Fernández, P. | Ayestarán, B. | Sáenz Navajas, M.P. | Guadalupe, Z. | Tena, M.T.,Universidad de La Rioja, Logroño (España). Facultad de Ciencias, Estudios Agroalimentarios e Informática

AGROVOC Keywords
color colour couleur electroforesis electrophoresis enzimas enzyme enzyme preparations enzymes phenolic compounds pigment pigmentos pigments red wines vin rouge vinification vino tinto winemaking
Bibliographic information
Publisher
GLR, CAGDR
Pagination
3 p.
Other Subjects
Compuestos fenolicos; Preparacion enzimatica; Compose phenolique; Vinificacion; Electrophorese; Preparation enzymatique
Language
Spanish; Castilian
Note
5 gráf.
6 ref.
ISBN
978-84-8125-296-5
Type
Conference
Source
[5th World Wine Forum: papers presented at the occasion of 5th World Wine Forum, 28th, 29th and 30th March, 2006. Riojaforum. Congress Centre and Auditorium from La Rioja, Logroño, La Rioja, Spain], Gobierno de La Rioja, Logroño (España). Consejería de Agricultura, Ganadería y Desarrollo Rural.- Logroño (España): GLR, CAGDR, 2007. Foro Mundial del Vino,Foro Mundial del Vino, 5., Logroño (España), 28-30 Mar 2006.- 978-84-8125-296-5.- 3 p.
Conference
Foro Mundial del Vino, 5., Logroño (España), 28-30 Mar 2006
2008-05-15
AGRIS AP
Data Provider

This bibliographic record has been provided by Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]