Open Access Library Journal
Vol.3 No.11(2016), Paper ID 72369, 21
pages
DOI:10.4236/oalib.1103197
Effect of Pre-Fermentative Strategies on the Composition of Prieto Picudo (Vitis vinífera) Red Wines
Mihaela Mihnea, María Luisa González-San José, María Teresa Velasco-López, María Dolores Rivero-Pérez, Miriam Ortega-Heras, Silvia Pérez-Magariño
Department of Viticulture and Enology, Stellenbosch University, Stellenbosch, South Africa
Department of Food Science and Biotechnology, Faculty of Science, University of Burgos, Burgos, Spain
Department of Food Science and Biotechnology, Faculty of Science, University of Burgos, Burgos, Spain
Department of Food Science and Biotechnology, Faculty of Science, University of Burgos, Burgos, Spain
Department of Food Science and Biotechnology, Faculty of Science, University of Burgos, Burgos, Spain
Instituto Tecnológico Agrario de Castilla y León, Consejería de Agricultura y Ganadería, Valladolid, Spain
Copyright © 2016 Mihaela Mihnea, María Luisa González-San José, María Teresa Velasco-López, María Dolores Rivero-Pérez, Miriam Ortega-Heras, Silvia Pérez-Magariño et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
Mihnea, M. , José, M. , Velasco-López, M. , Rivero-Pérez, M. , Ortega-Heras, M. and Pérez-Magariño, S. (2016) Effect of Pre-Fermentative Strategies on the Composition of Prieto Picudo (
Vitis vinífera) Red Wines.
Open Access Library Journal,
3, 1-21. doi:
10.4236/oalib.1103197.