Effect of carbonic maceration and pectolytic enzymes on the polyphenolic composition and foam parameters of red base and sparkling wines

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

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

  2. 2 Instituto Tecnológico Agrario de Castilla y León
    info

    Instituto Tecnológico Agrario de Castilla y León

    León, España

    ROR https://ror.org/01f7a6m90

Book:
Abstracts Book: International Congress on Grapevine and Wine Sciences

Publisher: Instituto de las Ciencias de la Vid y del Vino

Year of publication: 2018

Pages: 192

Congress: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)

Type: Conference paper

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