Effect of maceration time and number of pressings down on the phenolic and volatile compounds of Cabernet Sauvignon wine
1996
Manfroi, V. | Rizzon, L.A.
AGROVOC Keywords
Bibliographic information
Volume
30
Issue
1
ISSN
0101-3637
Pagination
pp. 66-70
Other Subjects
Composicion quimica; Propriedade fisico-quimica; Compuestos fenolicos; Compuesto volatil; Compose phenolique; Maceracao; Maceracion; Vinificacion; Composicao quimica; Compose volatil; Maceration
Language
Portuguese
Note
Summaries (En, Pt)
12 ref.
Type
Summary
1997-08-15
AGRIS AP
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