Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

1. Chen, K.
2. Escott, C.
3. Loira, I.
4. del Fresno, J.M.
5. Morata, A.
6. Tesfaye, W.
7. Calderon, F.
8. Suárez-Lepe, J.A.
9. Han, S.
10. Benito, S.