water addition
- You have accessRestricted accessChemical and Sensory Effects of Saignée, Water Addition, and Extended Maceration on High Brix MustJames F. Harbertson, Maria S. Mireles, Eric D. Harwood, Karen M. Weller, Carolyn F. RossAm J Enol Vitic. 2009 60: 450-460 ; DOI: 10.5344/ajev.2009.60.4.450James F. Harbertson1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Maria S. Mireles1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Eric D. Harwood1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Karen M. Weller1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.Carolyn F. Ross1School of Food Science, Washington State University, IAREC, 24106 N. Bunn Rd., Prosser, WA 99350, and 2School of Food Science, Washington State University, FSHN, Pullman, WA 99164.