Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles American Journal of Enology and Viticulture Year : 1993

Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines

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Sciences and technics of agriculture

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Submitted on : Monday, June 1, 2020-4:46:15 PM

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hal-02709211 , version 1 (01-06-2020)

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  • HAL Id : hal-02709211 , version 1
  • PRODINRA : 119496

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J.M. Ricardo da Silva, Veronique V. Cheynier, A. Samsom, M. Bourzeix. Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines. American Journal of Enology and Viticulture, 1993, 44 (2), pp.168-172. ⟨hal-02709211⟩

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