submerged cap
- You have accessRestricted accessAccentuated Cut Edges (ACE): Effects of Skin Fragmentation on the Composition and Sensory Attributes of Pinot noir WinesAngela M. Sparrow, Helen E. Holt, Wes Pearson, Robert G. Dambergs, Dugald C. CloseAm J Enol Vitic. 2016 67: 169-178 ; DOI: 10.5344/ajev.2015.15094Angela M. Sparrow1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, AustraliaHelen E. Holt2PO Box 270 Jamison Centre, ACT, 2614, AustraliaWes Pearson3Australian Wine Research Institute, Waite Precinct, Hartley Grove, Urrbrae, SA 5064, AustraliaRobert G. Dambergs4Wine TQ, PO Box 3, Monash, SA 5342, Australia.Dugald C. Close1School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania, PO Box 46, Kings Meadows, Tasmania 7249, Australia
- You have accessRestricted accessInfluence of Submerged-Cap Vinification on Polyphenolic Composition and Volatile Compounds of Barbera WinesAntonella Bosso, Loretta Panero, Maurizio Petrozziello, Roberto Follis, Silvia Motta, Massimo GuaitaAm J Enol Vitic. 2011 62: 503-511 ; DOI: 10.5344/ajev.2011.10124Antonella Bosso1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyLoretta Panero1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyMaurizio Petrozziello1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyRoberto Follis1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalySilvia Motta1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, ItalyMassimo Guaita1CRA-ENO, Centro di Ricerca per l’Enologia, via P. Micca 35, 14100 Asti, Italy