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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2016

Alea: 242

Zenbakia: 7

Orrialdeak: 1069-1085

Mota: Artikulua

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

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