Oenological and Quality Characteristic on Young White Wines (<i>Sauvignon Blanc</i>): Effects of High Hydrostatic Pressure Processing

<div>White wine pectin assay (<i>Sauvignon blanc</i>) by HHP treatment.</div>

Journal of Food Quality

Figure 1: Oenological and Quality Characteristic on Young White Wines (<i>Sauvignon Blanc</i>): Effects of High Hydrostatic Pressure Processing 