Polysaccharides, oligosaccharides and nitrogenous compounds change during the ageing of Tempranillo and Verdejo sparkling wines

1. Martínez-Lapuente, L.
2. Apolinar-Valiente, R.
3. Guadalupe, Z.
4. Ayestarán, B.
5. Pérez-Magariño, S.
6. Williams, P.
7. Doco, T.