| Títol | Effects of maceration time and pectolytic enzymes added during maceration on the phenolic composition of must |
| Autor | FERNANDEZ-ZURBANO, P. FERREIRA, V. PENYA, C. ESCUDERO, A. CACHO, J. |
| Revista | Food Science and Technology International Ciencia y Tecnologia de Alimentos Internacional |
| Numero | 4 |
| Mes | August |
| Any | 1999 |
| Pàgina | 319-325 |
| Lloc | New York |
| Descriptors | Most Macabeu Chardonnay Maceracio Fenols Enzims |