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Pomace limits tannin retention in Frontenac wines

Paméla Nicolle1, Charlène Marcotte2, Paul Angers2

  • 1Centre de Développement Bioalimentaire du Québec, La Pocatière, QC G0R 1Z0, Canada; Department of Food Science, Université Laval, Québec, QC G1V 0A6, Canada.

Food Chemistry
|December 4, 2018
PubMed

Keywords:
BentoniteCold climateInterspecific hybrid grapePolyphenolPomaceProteinRed winemakingThermovinification

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