Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins
Version of Record online: 4 AUG 2005
International Journal of Food Science & Technology
Volume 40, Issue 8, pages 867–878, October 2005
How to Cite
Bautista-Ortín, A. B., Martínez-Cutillas, A., Ros-García, J. M., López-Roca, J. M. and Gómez-Plaza, E. (2005), Improving colour extraction and stability in red wines: the use of maceration enzymes and enological tannins. International Journal of Food Science & Technology, 40: 867–878. doi: 10.1111/j.1365-2621.2005.01014.x
- Issue online: 4 AUG 2005
- Version of Record online: 4 AUG 2005
- (Received 7 February 2005; Accepted in revised form 4 April 2005)
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