Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines
E. Gómez García-Carpintero, M.A. Gómez Gallego, E. Sánchez-Palomo, M.A. González ViñasVolume:
134
Year:
2012
Language:
english
Pages:
13
DOI:
10.1016/j.foodchem.2012.02.194
File:
PDF, 461 KB
english, 2012