Effect of addition of enological tannins and enzymes during fermentation on phenolic composition of castelao red wine.

被引：0
|
作者：
Sun, BS [1 ]
Rodrigues, V [1 ]
Eiriz, N [1 ]
Climaco, MC [1 ]
Spranger, MI [1 ]
机构：
[1] Estacao Vitivinicola Nacl, Dept Enol, P-2565191 Dois Portos, Portugal
来源：
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 2004年 / 228卷
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D O I：
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
004-CELL
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页码：U235 / U235
页数：1
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