Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

  1. del Barrio-Galán, R.
  2. Medel-Marabolí, M.
  3. Peña-Neira, Á.
Revista:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Any de publicació: 2016

Volum: 242

Número: 7

Pàgines: 1069-1085

Tipus: Article

DOI: 10.1007/S00217-015-2612-X GOOGLE SCHOLAR

Objectius de Desenvolupament Sostenible