Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

  1. González-Arenzana, L.
  2. Santamaría, R.
  3. Escribano-Viana, R.
  4. Portu, J.
  5. Garijo, P.
  6. López-Alfaro, I.
  7. López, R.
  8. Santamaría, P.
  9. Gutiérrez, A.R.
Journal:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Year of publication: 2020

Volume: 319

Type: Article

DOI: 10.1016/J.FOODCHEM.2020.126569 GOOGLE SCHOLAR
Institutional repository: lockOpen access Editor
Data source: Scopus