EFFECT OF POMACE CONTACT AND HYPEROXIDATION ON THE PHENOLIC COMPOSITION AND QUALITY OF GRENACHE AND CHARDONNAY WINES

被引：0
|
作者：
CHEYNIER, V [1 ]
RIGAUD, J [1 ]
SOUQUET, JM [1 ]
BARILLERE, JM [1 ]
MOUTOUNET, M [1 ]
机构：
[1] INRA,INST PRODUITS VIGNE,EXPTL PECH ROUGE NARBONNE STN,F-11340 GRUISSAN,FRANCE
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 1989年 / 40卷 / 01期
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D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
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页码：36 / 42
页数：7
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