Open AccessPhysicochemical and sensory characteristics of fine sparkling red wines produced at different maceration lengths in the south of Brazil
Author(s) -
R. G. Rizzolo,
C. C. Guerra,
G. E. Perissutti,
Raul Luiz Ben,
Renan Navroski,
Marcelo Barbosa Malgarim
Publication year - 2018
Publication title -
bioscience journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.199
H-Index - 19
eISSN - 1981-3163
pISSN - 1516-3725
DOI - 10.14393/bj-v34n6a2018-39929
Subject(s) - maceration (sewage) , food science , geography , biology , chemistry , environmental science , environmental engineering