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
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Recursos: | Universidad de La Rioja (UR) |
| Repositorio: | RIUR. Repositorio Institucional de la Universidad de La Rioja |
| OAI Identifier: | oai:portal.dialnet.es:doc/631ce8f863e72b10525636a2 |
| Acesso em linha: | https://investigacion.unirioja.es/documentos/631ce8f863e72b10525636a2 |
| Access Level: | acceso abierto |
| Palavra-chave: | Maceration time Must PEF pulsed electric fields Phenolic compounds Wine |
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