Article
Color and Phenolic Changes of Cabernet Sauvignon Wine Made by Simultaneous Yeast/Bacterial Fermentation and Extended Pomace Contact
P. D. Scudamore-Smith, R. L. Hooper, E. D. McLaran
Am J Enol Vitic. 1990 41: 57-67 ; DOI: 10.5344/ajev.1990.41.1.57
P. D. Scudamore-Smith
Food Research and Technology Branch, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld. 4007, Australia
R. L. Hooper
Vol 41 Issue 1
You have accessRestricted access
Color and Phenolic Changes of Cabernet Sauvignon Wine Made by Simultaneous Yeast/Bacterial Fermentation and Extended Pomace Contact
P. D. Scudamore-Smith, R. L. Hooper, E. D. McLaran
Am J Enol Vitic. 1990 41: 57-67 ; DOI: 10.5344/ajev.1990.41.1.57
P. D. Scudamore-Smith
Food Research and Technology Branch, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld. 4007, Australia
R. L. Hooper
You have accessRestricted access
Color and Phenolic Changes of Cabernet Sauvignon Wine Made by Simultaneous Yeast/Bacterial Fermentation and Extended Pomace Contact
P. D. Scudamore-Smith, R. L. Hooper, E. D. McLaran
Am J Enol Vitic. 1990 41: 57-67 ; DOI: 10.5344/ajev.1990.41.1.57
P. D. Scudamore-Smith
Food Research and Technology Branch, Queensland Department of Primary Industries, 19 Hercules Street, Hamilton, Qld. 4007, Australia
R. L. Hooper