Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines - Concepedia

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Major phenolic and volatile compounds and their influence on sensorial aspects in stem-contact fermentation winemaking of Primitivo red wines

DOI Full Paper Access

21

Citations

25

References

2016

Year

Serafino Suriano, Vittorio Alba, D. Di Gennaro, Teodora Basile, Michela Tamborra, Luigi Tarricone

Journal of Food Science and Technology

Food ChemistryVolatile CompoundsFood FermentationWine PerceptionPrimitivo Red WinesPhytochemistryPhytochemicalMajor PhenolicPolyphenolicsHealth Sciences

References

	Year	Citations

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