Use of non- Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines
Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Suárez-Lepe, Jose Antonio, Han, Shunyu, Benito, SantiagoVolume:
69
Langue:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2017.07.018
Date:
February, 2018
Fichier:
PDF, 2.99 MB
english, 2018