Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

  1. Rodríguez-Bencomo, J.J.
  2. Ortega-Heras, M.
  3. Pérez-Magariño, S.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2010

Alea: 230

Zenbakia: 3

Orrialdeak: 485-496

Mota: Artikulua

DOI: 10.1007/S00217-009-1189-7 GOOGLE SCHOLAR
Datuen iturria: Scopus