The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines

Published 2008 View Full Article

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Title
The influence of oak wood chips, micro-oxygenation treatment, and grape variety on colour, and anthocyanin and phenolic composition of red wines
Authors
Keywords
-
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 3, Pages 204-211
Publisher
Elsevier BV
Online
2008-11-12
DOI
10.1016/j.jfca.2008.09.006

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