Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak
Six red grape cultivars, Barbera D’Asti, Cabernet Sauvignon, Malbec, Merlot, Pinot Noir and Syrah, were produced with or without prefermentative cold soak (CS). Cold soak had no effect on the basic chemical composition of the wines. At pressing, CS wines were more saturated and with a higher red com...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
2018
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| Materias: | |
| Acceso en línea: | https://www.sciencedirect.com/science/article/pii/S0308814614017208 http://hdl.handle.net/20.500.12123/2681 https://doi.org/10.1016/j.foodchem.2014.10.146 |
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