The effects of pre-fermentative addition of oenological tannins on wine components and sensorial qualities of red wine

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

ISSN: 1420-3049

Any de publicació: 2016

Volum: 21

Número: 11

Tipus: Article

DOI: 10.3390/MOLECULES21111445 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus