Influence of the botanical origin and toasting level on the ellagitannin content of wines aged in new and used oak barrels

  1. Navarro, M.
  2. Kontoudakis, N.
  3. Gómez-Alonso, S.
  4. García-Romero, E.
  5. Canals, J.M.
  6. Hermosín-Gutíerrez, I.
  7. Zamora, F.
Revue:
Food Research International

ISSN: 1873-7145,  0963-9969

Année de publication: 2016

Volumen: 87

Pages: 197-203

Type: Article

DOI: 10.1016/J.FOODRES.2016.07.016 GOOGLE SCHOLAR

Objectifs de Développement Durable