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Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
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Use of dehydrated waste grape skins as a natural additive for producing rosé wines: study of extraction conditions

Miguel Angel Pedroza1, Manuel Carmona, Maria Rosario Salinas

  • 1Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Castilla-La Mancha, Avda. de España, s/n, E02071, Albacete, Spain.

Journal of Agricultural and Food Chemistry
|September 14, 2011
PubMed

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