Selected yeasts to enhance phenolic content and quality in red wine from low pigmented grapes
Crossref DOI link: https://doi.org/10.1007/s00217-016-2750-9
Published Online: 2016-07-26
Published Print: 2017-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Caridi, Andrea
De Bruno, Alessandra
De Salvo, Emanuela
Piscopo, Amalia
Poiana, Marco
Sidari, Rossana
Funding for this research was provided by:
Regione Calabria (APQ (Accordo di Programma Quadro), Action 3, Proje)
License valid from 2016-07-26