Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

  1. Del Álamo Sanza, M.
  2. Domínguez, I.N.
  3. Merino, S.G.
Journal:
European Food Research and Technology

ISSN: 1438-2377

Year of publication: 2004

Volume: 219

Issue: 2

Pages: 124-132

Type: Article

DOI: 10.1007/S00217-004-0930-5 GOOGLE SCHOLAR

Related Projects

CARACTERIZACION DE LA EVOLUCION DEL VINO TINTO D.O. CIGALES EN DIFERENTES SISTEMAS DE ENVEJECIMIENTO. MODELIZACION DE LA EVOLUCION DEL POTENCIAL REDOX.

2000/00162/001

Data source: Scopus