Addition of pectolytic enzymes: An enological practice which improves the chromaticity and stability of red wines

  1. Revilla, I.
  2. González-San José, M.L.
Revista:
International Journal of Food Science and Technology

ISSN: 0950-5423

Any de publicació: 2003

Volum: 38

Número: 1

Pàgines: 29-36

Tipus: Article

DOI: 10.1046/J.1365-2621.2003.00628.X GOOGLE SCHOLAR