Monitoring of vinylphenolic pyranoanthocyanins formation in synthetic Pinot Noir grape must in sequential fermentations with non-Saccharomyces yeast and their influence on the colour employing HPLC-DAD and UV-VIS spectrometryTopic, Jelena (Avtor)
Butinar, Lorena (Avtor)
Korte, Dorota (Avtor)
Mozetič Vodopivec, Branka (Avtor)
HPLC-DAD and UV-VIS spectrometryvinylphenolic pyranoanthocyanins formation in synthetic Pinot Noir grapesequential fermentations with non-Saccharomyces yeast20182018-07-16 12:31:50Delo ni kategorizirano4005COBISS_ID: 5177339NUK URN: URN:SI:UNG:REP:RUALUT4Ssl