Colour stabilization of red wines by microoxygenation treatment before malolactic fermentation

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

ISSN: 0308-8146

Year of publication: 2007

Volume: 101

Issue: 3

Pages: 881-893

Type: Article

DOI: 10.1016/J.FOODCHEM.2006.02.037 GOOGLE SCHOLAR
Data source: Scopus