A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine - Concepedia

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A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine

78

Citations

43

References

2015

Year

Yang Tao, Da‐Wen Sun, Adrian R. Górecki, Wioletta Błaszczak, Grzegorz Lamparski, Ryszard Amarowicz, J. Fornal, Tomasz Jeliński

High Hydrostatic PressureYoung Red WineWine TastingPreliminary StudyOak Chip Maceration

References

	Year	Citations

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