Oxygen exposure of tannins-rich red wines during bottle...

European Food Research and Technology 2017 / 4 Vol. 243; Iss. 4

Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes

Gambuti, A., Siani, T., Picariello, L., Rinaldi, A., Lisanti, M. T., Ugliano, M., Dieval, J. B., Moio, L.
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Volume:
243
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2780-3
Date:
April, 2017
File:
PDF, 687 KB
english, 2017
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