Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes
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DOI: 10.17221/346/2016-cjfs
Abstract: Alpeza I., Kovačević Ganić K., Vanzo A., Herjavec S. (2017): Improved chromatic and sensory characteristics of Plavac Mali wines – efficiency of maceration enzymes. Czech J. Food Sci., 35: 236–245. Two commercial enzyme preparations were… read more here.
Keywords: improved chromatic; chromatic sensory; characteristics plavac; maceration ... See more keywords