Evaluation of grape ripeness, carbonic maceration and pectolytic enzymes to improve the chemical and sensory quality of red sparkling wines

1. González-Lázaro, M.
2. Martínez-Lapuente, L.
3. Guadalupe, Z.
4. Ayestaran, B.
5. Bueno-Herrera, M.
6. López de la Cuesta, P.
7. Pérez-Magariño, S.