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Influence of the use of unripe grapes to reduce ethanol content and pH on the color, polyphenol and polysaccharide composition of conventional and hot macerated Pinot Noir and Tannat wines

Crossref DOI link: https://doi.org/10.1007/s00217-019-03258-4

Published Online: 2019-02-25

Published Print: 2019-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Piccardo, Diego

Favre, Guzman

Pascual, Olga

Canals, Joan Miquel

Zamora, Fernando

González-Neves, Gustavo
License Information

Text and Data Mining valid from 2019-02-25
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Article History

Received: 29 November 2018

Revised: 3 February 2019

Accepted: 16 February 2019

First Online: 25 February 2019

Compliance with ethical standards

:

: All authors declare that they have no conflict of interest.

: This article does not contain any studies with human or animal subjects.

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