Micro-oxygenation and oak chip treatments of red wines:...

Food Chemistry 2011 Vol. 124; Iss. 3

Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

María Jesús Cejudo-Bastante, Isidro Hermosín-Gutiérrez, María Soledad Pérez-Coello
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Volume:
124
Year:
2011
Language:
english
Pages:
11
DOI:
10.1016/j.foodchem.2010.07.064
File:
PDF, 468 KB
english, 2011
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