Changes in the volatile composition of red wines during aging in oak barrels due to microoxygenation treatment applied before malolactic fermentation

  1. Heras, M.O.
  2. Rivero-Pérez, M.D.
  3. Pérez-Magariño, S.
  4. González-Huerta, C.
  5. González-Sanjosé, M.L.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2008

Alea: 226

Zenbakia: 6

Orrialdeak: 1485-1493

Mota: Artikulua

DOI: 10.1007/S00217-007-0680-2 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus