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.
Aldizkaria:
Molecules

ISSN: 1420-3049

Argitalpen urtea: 2016

Alea: 21

Zenbakia: 11

Mota: Artikulua

DOI: 10.3390/MOLECULES21111445 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus