Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

  1. Del Barrio-Galán, R.
  2. Medel-Marabolí, M.
  3. Peña-Neira, Á.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2015

Volum: 179

Pàgines: 116-126

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2015.01.075 GOOGLE SCHOLAR