Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine

标题
Effect of alternative techniques to ageing on lees and use of non-toasted oak chips in alcoholic fermentation on the aromatic composition of red wine
作者
关键词
-
出版物
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volume 230, Issue 3, Pages 485-496
出版商
Springer Nature
发表日期
2009-11-30
DOI
10.1007/s00217-009-1189-7

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