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.
Journal:
Molecules

ISSN: 1420-3049

Year of publication: 2016

Volume: 21

Issue: 11

Type: Article

DOI: 10.3390/MOLECULES21111445 GOOGLE SCHOLAR lock_openOpen access editor
Data source: Scopus