Phenolic and colour characteristics of must and wine obtained from red grapes treated by pulsed electric fields. Efficacy of PEF to reduce maceration time in elaboration of red wines
| Authors: | , , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2023 |
| Country: | España |
| Institution: | Universidad de La Rioja (UR) |
| Repository: | RIUR. Repositorio Institucional de la Universidad de La Rioja |
| OAI Identifier: | oai:portal.dialnet.es:doc/631ce8f863e72b10525636a2 |
| Online Access: | https://investigacion.unirioja.es/documentos/631ce8f863e72b10525636a2 |
| Access Level: | Open access |
| Keyword: | Maceration time Must PEF pulsed electric fields Phenolic compounds Wine |
| Description not available. |