The influence of ripeness grade on the composition of musts and wines from Vitis vinifera cv. Tempranillo grown in a warm climate.

Lasanta, Cristina; Caro, Ildefonso; Gómez, Juan; Pérez, Luis

Lasanta, Cristina; Caro, Ildefonso; Gómez, Juan; Pérez, Luis.

Afiliação

Lasanta C; Department of Chemical Engineering and Food Technology, Faculty of Sciences, Campus Río San Pedro, University of Cádiz, PB 40, Puerto Real, 11510, Spain. Electronic address: cristina.lasanta@uca.es.
Caro I; Department of Chemical Engineering and Food Technology, Faculty of Sciences, Campus Río San Pedro, University of Cádiz, PB 40, Puerto Real, 11510, Spain.
Gómez J; Department of Chemical Engineering and Food Technology, Faculty of Sciences, Campus Río San Pedro, University of Cádiz, PB 40, Puerto Real, 11510, Spain.
Pérez L; Department of Chemical Engineering and Food Technology, Faculty of Sciences, Campus Río San Pedro, University of Cádiz, PB 40, Puerto Real, 11510, Spain.

Food Res Int ; 64: 432-438, 2014 Oct.

Article em En | MEDLINE | ID: mdl-30011672

Palavras-chave

Grape ripening; Red wine; Warm climate; Wine composition

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Food Res Int Ano de publicação: 2014 Tipo de documento: Article

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