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    THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES

    THE EFFECT OF DIFFERENT TECHNIQUES OF MACERATION-FERMENTATION ON THE PHENOLIC COMPOSITION OF RED WINES by Maria Iulia CERBU, Valeriu V. COTEA, Cătălin-Ioan ZAMFIR, Marius NICULAUA, Ioana CĂLIN, Andreea POPÎRDĂ, Cintia Lucia COLIBABA, Ștefan TUDOSE SANDU-VILLE

    Published 2021-03-01
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