Impact of alternative technique to ageing using oak chips in alcoholic or in malolactic fermentation on volatile and sensory composition of red wines
| Autor: | Gómez García-Carpintero, E., Gómez Gallego, M.A., Sánchez-Palomo, E., González Viñas, M.A. |
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| Zdroj: | In Food Chemistry 15 September 2012 134(2):851-863 |
| Databáze: | ScienceDirect |
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