Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

  1. del Barrio-Galán, R.
  2. Cáceres-Mella, A.
  3. Medel-Marabolí, M.
  4. Peña-Neira, A.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2015

Alea: 95

Zenbakia: 10

Orrialdeak: 2132-2144

Mota: Artikulua

DOI: 10.1002/JSFA.6932 GOOGLE SCHOLAR