F. Calderón Fernández-rekin lankidetzan egindako argitalpenak (2)

2018

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

    Food Microbiology, Vol. 69, pp. 51-63

2016

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

    Molecules, Vol. 21, Núm. 11