Impact of berry size at harvest on red wine composition: a winemaker's approach

dc.creatorGil Cortiella M.
dc.creatorÚbeda C.
dc.creatordel Barrio-Galán R.
dc.creatorPeña-Neira A.
dc.date.accessioned2020-09-02T22:19:15Z
dc.date.accessioned2022-11-08T20:19:22Z
dc.date.available2020-09-02T22:19:15Z
dc.date.available2022-11-08T20:19:22Z
dc.date.created2020-09-02T22:19:15Z
dc.date.issued2020
dc.identifier100, 2, 836-845
dc.identifier00225142
dc.identifierhttps://hdl.handle.net/20.500.12728/4673
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/5143133
dc.languageen
dc.publisherJohn Wiley and Sons Ltd
dc.subjectberry size
dc.subjectCarménère cv
dc.subjectwine aroma
dc.subjectwine phenolic composition
dc.subjectwine polysaccharides
dc.subjectester
dc.subjectphenol derivative
dc.subjectterpene
dc.subjectvolatile organic compound
dc.subjectchemistry
dc.subjectfood handling
dc.subjectfruit
dc.subjectgrowth, development and aging
dc.subjectVitis
dc.subjectwine
dc.subjectEsters
dc.subjectFood Handling
dc.subjectFruit
dc.subjectPhenols
dc.subjectTerpenes
dc.subjectVitis
dc.subjectVolatile Organic Compounds
dc.subjectWine
dc.titleImpact of berry size at harvest on red wine composition: a winemaker's approach
dc.typeArticle


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