Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine

  1. Sánchez-Iglesias, M.
  2. González-Sanjosé, M.L.
  3. Pérez-Magariño, S.
  4. Ortega-Heras, M.
  5. González-Huerta, C.
Journal:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Year of publication: 2009

Volume: 57

Issue: 24

Pages: 11498-11509

Type: Article

DOI: 10.1021/JF902173D GOOGLE SCHOLAR
Data source: Scopus