Influence of micro-oxygenation treatment before oak aging on phenolic compounds composition, astringency, and color of red wine

  1. Llaudy, M.D.C.
  2. Canals, R.
  3. González-Manzano, S.
  4. Canals, J.M.
  5. Santos-Buelga, C.
  6. Zamora, F.
Revista:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Any de publicació: 2006

Volum: 54

Número: 12

Pàgines: 4246-4252

Tipus: Article

DOI: 10.1021/JF052842T GOOGLE SCHOLAR