Increase and stabilise colour in red wines with the synergy between an enzyme preparation and a yeast strain
Article Details
Grapegrower and Winemaker Issue 549, 2009
Title: Increase and stabilise colour in red wines with the synergy between an enzyme preparation and a yeast strain
Author: Elodie Ferment, P. Pellerin, C. Fauveau, D. Guerrand, P. Vuchot
Keywords: brettanomyces, enzyme addition, Esterase side activity, ethyl phenol, hydroxycinnamic ester derivatives, yeast
Page Number(s): 75-80
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