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Partitioning of Potassium during Commercial-Scale Red Wine Fermentations and Model Wine Extractions

James F. Harbertson, Eric D. Harwood
Am J Enol Vitic.  2009  60: 43-49  ; DOI: 10.5344/ajev.2009.60.1.43

Article Information

vol. 60 no. 1

DOI 
https://doi.org/10.5344/ajev.2009.60.1.43
Published By 
American Journal of Enology and Viticulture
History 
  • Received July 2008
  • Revision received September 2008
  • Accepted September 2008
  • Published online March 2009.
Copyright & Usage 
Copyright © 2009 by the American Society for Enology and Viticulture

Author Information

  1. James F. Harbertson1,* and
  2. Eric D. Harwood1
  1. 1School of Food Science, Washington State University, Irrigated Agriculture and Extension Center, 24106 N. Bunn Rd., Prosser, WA 99350-8694.
  1. ↵*Corresponding author (email: jfharbertson{at}wsu.edu; tel: 509 786-9296; fax: 509 786-9370)
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Partitioning of Potassium during Commercial-Scale Red Wine Fermentations and Model Wine Extractions
James F. Harbertson, Eric D. Harwood
Am J Enol Vitic.  2009  60: 43-49  ; DOI: 10.5344/ajev.2009.60.1.43
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