Techniques for improving or replacing ageing on lees of oak...

Food Chemistry 2011 Vol. 127; Iss. 2

Techniques for improving or replacing ageing on lees of oak aged red wines: The effects on polysaccharides and the phenolic composition

Rubén Del Barrio-Galán, Silvia Pérez-Magariño, Miriam Ortega-Heras
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Volume:
127
Year:
2011
Language:
english
Pages:
13
DOI:
10.1016/j.foodchem.2011.01.035
File:
PDF, 808 KB
english, 2011
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