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.
Revista:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Ano de publicación: 2010

Volume: 230

Número: 3

Páxinas: 485-496

Tipo: Artigo

DOI: 10.1007/S00217-009-1189-7 GOOGLE SCHOLAR
Fonte de datos: Scopus