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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures

J. Pérez-NavarroInstituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, SpainView further author information

E. García RomeroInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, SpainView further author information

S. Gómez-AlonsoInstituto Regional de Investigación Científica Aplicada, Universidad de Castilla-La Mancha, Ciudad Real, SpainView further author information

P. M. Izquierdo CañasInstituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla-La Mancha (IRIAF-IVICAM), Ciudad Real, Spain;Parque Científico y Tecnológico de Albacete, Albacete, SpainCorrespondence[email protected]

https://orcid.org/0000-0002-9736-9765 View further author information

Pages 996-1007 | Received 18 Sep 2017, Accepted 19 May 2018, Published online: 01 Jun 2018

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https://doi.org/10.1080/10942912.2018.1479856
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Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures

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Comparison between the phenolic composition of Petit Verdot wines elaborated at different maceration/fermentation temperatures

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