Grapegrower and Winemaker Issue 648, 2018
Title: Fermenting positive effects on colour, mouthfeel and fruitiness
Author:
Keywords: aging, agricultural, aroma, aromatic, Astringency, autolysate, benefits, bitterness, body, characteristics, chemical, colour, comlexity, compounds, consumer, demand, development, effect, fermentation, fruit, fruitiness, fruity, grape, grapes, impact, improve, increasing, innovative, INRA, Insitute, intense, Interactions, Lallemand, lees, length, Mannoproteins, maturity, Mouthfeel, must, natural, new, phenolic, polymerisation, polyphenols, polysaccharides, precipitation, protein, quality, Red, reduce, reducing, Regions, release, science, skin, Stabilise, strain, study, tannins, technique, tests, treated, treatments, trials, varieties, Wild, wine, Winemakers, winemaking, winery, yeast, yeasts
Page Number(s): 44-50
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The issue.