Chemical and sensory changes in white wines fermented in the presence of oak chips

  1. Pérez-Coello, M.S.
  2. González-Viñas, M.A.
  3. García-Romero, E.
  4. Cabezudo, M.D.
  5. Sanz, J.
Aldizkaria:
International Journal of Food Science and Technology

ISSN: 0950-5423

Argitalpen urtea: 2000

Alea: 35

Zenbakia: 1

Orrialdeak: 23-32

Mota: Artikulua

DOI: 10.1046/J.1365-2621.2000.00337.X GOOGLE SCHOLAR