Use of oak fragments during the aging of red wines. Effect on the phenolic, aromatic, and sensory composition of wines as a function of the contact time with the wood
Zeitschrift:
Beverages
ISSN: 2306-5710
Datum der Publikation: 2018
Ausgabe: 4
Nummer: 4
Art: Artikel
Institutionelles Repository:
lock_openOpen Access
Editor