Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines
Lucía González‐Arenzana, Rosario Santamaría, Rocío Escribano‐Viana, Javier Portu, Patrocinio Garijo, Isabel López‐Alfaro, Rosa López, Pilar Santamaría, Ana Rosa Gutiérrez Viguera
Topics & Concepts
Maceration (sewage)WinemakingChemistryFood scienceOrganolepticWineMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities