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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
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The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

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Occurrence of pyranoanthocyanins in sparkling wines manufactured with red grape varieties

M Angeles Pozo-Bayón1, María Monagas, M Carmen Polo

  • 1Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, 28006 Madrid, Spain.

Journal of Agricultural and Food Chemistry
|March 5, 2004
PubMed

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