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.
Revue:
International Journal of Food Science and Technology

ISSN: 0950-5423

Année de publication: 2000

Volumen: 35

Número: 1

Pages: 23-32

Type: Article

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