about
Influence of grape maturity and maceration length on color, polyphenolic composition, and polysaccharide content of Cabernet Sauvignon and Tempranillo wines.The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.Influence of wine pH on changes in color and polyphenol composition induced by micro-oxygenation.Comparison of methods for estimating phenolic maturity in grapes: correlation between predicted and obtained parameters
P50
description
investigador
@es
researcher
@en
wetenschapper
@nl
name
Francesca Fort
@en
Francesca Fort
@nl
type
label
Francesca Fort
@en
Francesca Fort
@nl
prefLabel
Francesca Fort
@en
Francesca Fort
@nl
P31
P496
0000-0002-1577-2797