Effects of different oenological techniques on the elaboration of adequate base wines for red sparkling wine production: phenolic composition, sensory properties and foam parameters

1. González-Lázaro, M.
2. Martínez-Lapuente, L.
3. Palacios, A.
4. Guadalupe, Z.
5. Ayestarán, B.
6. Bueno-Herrera, M.
7. de la Cuesta, P.L.
8. Pérez-Magariño, S.