THE EFFECT OF VARIOUS MUST TREATMENTS ON THE COLOR AND TANNIN CONTENT OF RED GRAPE JUICES
- 1 July 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (4), 373-383
- https://doi.org/10.1111/j.1365-2621.1957.tb17025.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- The Effect of Contact Time of Juice with Pomace on the Color and Tannin Content of Red WinesAmerican Journal of Enology and Viticulture, 1956
- Further Studies with Controlled FermentationsAmerican Journal of Enology and Viticulture, 1955
- Calculation of Color Differences from Visual Sensitivity EllipsoidsJournal of the Optical Society of America, 1951
- COLOR IN CALIFORNIA WINESJournal of Food Science, 1940