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

  1. Rubio-Bretón, P.
  2. Garde-Cerdán, T.
  3. Martínez, J.
Journal:
Beverages

ISSN: 2306-5710

Year of publication: 2018

Volume: 4

Issue: 4

Type: Article

DOI: 10.3390/BEVERAGES4040102 GOOGLE SCHOLAR lock_openOpen access editor
Institutional repository: lock_openOpen access Editor
Data source: Scopus