Piccardo, D.; González-Neves, G.; Favre, G.; Pascual, O.; Canals, J.M.; Zamora, F.
Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation 2019, 5, 80.
https://doi.org/10.3390/fermentation5030080
AMA Style
Piccardo D, González-Neves G, Favre G, Pascual O, Canals JM, Zamora F.
Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation. 2019; 5(3):80.
https://doi.org/10.3390/fermentation5030080
Chicago/Turabian Style
Piccardo, Diego, Gustavo González-Neves, Guzman Favre, Olga Pascual, Joan Miquel Canals, and Fernando Zamora.
2019. "Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines" Fermentation 5, no. 3: 80.
https://doi.org/10.3390/fermentation5030080
APA Style
Piccardo, D., González-Neves, G., Favre, G., Pascual, O., Canals, J. M., & Zamora, F.
(2019). Impact of Must Replacement and Hot Pre-Fermentative Maceration on the Color of Uruguayan Tannat Red Wines. Fermentation, 5(3), 80.
https://doi.org/10.3390/fermentation5030080