Effects of the time of SO<sub>2</sub> addition on phenolic compounds in wine

Authors

  • E. Gómez-Plaza
  • R. Gil-Muñoz
  • J. M. López-Roca
  • A. Martínez-Cutillas

DOI:

https://doi.org/10.5073/vitis.2001.40.47-48

Keywords:

red wine, phenolic compounds, SO2, ageing, colour

Abstract

Research Note

 

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Published

2015-04-29

Issue

Vol. 40 No. 1 (2001): Vitis

Section

Article

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