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EFFECT OF DIFFERENT OENOLOGICAL TECHNIQUES TO OBTAIN ADEQUATE BASE WINES FOR RED SPARKLING WINE PRODUCTION: PHENOLIC COMPOSITION, SENSORY ANALYSIS AND FOAM PARAMETERS
Gonzalez‐Lazaro, Miriam, Martinez‐Lapuente, Leticia, Palacios, Antonio, Guadalupe, Zenaida, Ayestaran, Belén, Bueno‐Herrera, Marta, López de la Cuesta, Pedro, Perez‐Magarino, SilviaLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9697
Date:
March, 2019
File:
PDF, 1.17 MB
english, 2019