seed extraction
- You have accessRestricted accessInfluence of Fruit Maturity, Maceration Length, and Ethanol Amount on Chemical and Sensory Properties of Merlot WinesL. Federico Casassa, Christopher W. Beaver, Maria Mireles, Richard C. Larsen, Helene Hopfer, Hildegarde Heymann, James F. HarbertsonAm J Enol Vitic. 2013 64: 437-449 ; DOI: 10.5344/ajev.2013.13059L. Federico Casassa1Wine Research Center, Estación Experimental Agropecuaria Mendoza, Instituto Nacional de Tecnología Agropecuaria, Luján de Cuyo, Mendoza, Argentina2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Christopher W. Beaver2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Maria Mireles2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Richard C. Larsen2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350Helene Hopfer3Department of Viticulture and Enology, University of California, Davis, CA 95616.Hildegarde Heymann3Department of Viticulture and Enology, University of California, Davis, CA 95616.James F. Harbertson2School of Food Science, Irrigated Agricultural Research and Extension Center, Washington State University, Prosser, WA 99350