Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines - Concepedia

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Micro-oxygenation and oak chip treatments of red wines: Effects on colour-related phenolics, volatile composition and sensory characteristics. Part II: Merlot wines

77

Citations

42

References

2010

Year

María Jesús Cejudo‐Bastante, Isidro Hermosín‐Gutiérrez, M.S. Pérez-Coello

Food ChemistryRed WinesGreen ChemistryOak Chip TreatmentsPart Ii

References

	Year	Citations

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