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Utilisation des enzymes en oenologie pour l' extraction de la couleur et pour l' extraction et la revelation des aromes.

1996

Villettaz J.C.

AGROVOC Keywords
anthocyane anthocyanins antocianinas biochemical engineering colorant colorantes compuestos del sabor dyes enzimas enzyme enzymes flavour compounds grape juice jus de raisin phenolic compounds taninos tannin tannins terpenoide terpenoidos terpenoids vin vinos wines zumo de uva
Bibliographic information
Volume 69 ISSN 0029-7127
Pagination
v.843-860(787-788)
Other Subjects
Genie biochimique; Compuestos fenolicos; Compose phenolique; Compose de la flaveur; Ingenieria bioquimica
Language
French
Note
44 ref., 11 tableaux. Resumes (En, Fr).
Translated Title
English. The use of enzymes in enology to extract colour and to extract and reveal aromas.
Type
Journal Article; Journal Part; Conference Paper; Conference Part; Conference Proceedings; Summary
Source
Bulletin-de-l'OIV (France). (Sep-Oct 1996). v. 69(787-788) p. 843-860.
Conference
21. congres de la vigne et du vin de l' OIV [Office International de la Vigne et du Vin]. Punta del Este (Uruguay). 26 Nov - 4 Dec 1995.
Corporate Author
Centre Universitaire des Sciences de la Vigne et du Vin, Sion (Suisse)
2012-11-15
AGRIS AP
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