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Effect of pre-fermentation addition of cofactors on the phenolic composition of Tempranillo

<p>These Spanish authors study what happens to wine phenolics and color when they combine the pre-fermentation addition of cofactors with a pre-fermentation cold maceration.</p><p>&nbsp;</p><p>The full text is available at: http://springerlink.metapress.com/content/np12786t60r36151/fulltext.pdf</p><p>&nbsp;</p><p>&nbsp;</p>

184 prefermentation addition of cofactors .pdf