Effect of the dry ice maceration and oak cask fermentation...

International Journal of Food Science & Technology 2013 / 04 Vol. 48; Iss. 4

Effect of the dry ice maceration and oak cask fermentation on colour parameters and sensorial evaluation of Tempranillo wines

Puertas, Belén, Jiménez, María J., Cantos-Villar, Emma, Piñeiro, Zulema
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Volume:
48
Language:
english
Journal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.12034
Date:
April, 2013
File:
PDF, 642 KB
english, 2013
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