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Management of high-quality dehydrated grape in vinification to produce dry red wines

F Mencarelli1, C D'onofrio2, S Bucci3

  • 1Department for Innovation in Biological, Agro-food and Forest Systems (DIBAF) - Postharvest Laboratory, University of Tuscia, Viterbo, Via San Camillo de Lellis snc, 01100 Viterbo, Italy; Department of Agriculture, Food and Environment Science, University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

Food Chemistry
|August 30, 2020
PubMed

Keywords:
Aromatic compoundsDehydrationRed wineVinificationWine grape

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