Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

Published 2012 View Full Article

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Title
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
Authors
Keywords
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Journal
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 18, Issue 2, Pages 103-112
Publisher
SAGE Publications
Online
2012-03-01
DOI
10.1177/1082013211414762
References
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