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

  1. Del Barrio-Galán, R.
  2. Pérez-Magariño, S.
  3. Ortega-Heras, M.
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2011

Volumen: 127

Número: 2

Pages: 528-540

Type: Article

DOI: 10.1016/J.FOODCHEM.2011.01.035 GOOGLE SCHOLAR