Use of non-Saccharomyces yeasts and oenological tannin in red winemaking: Influence on colour, aroma and sensorial properties of young wines

Kai Chen, Carlos Escott, Iris Loira, Juan Manuel del Fresno, António Morata, Wendu Tesfaye, Fernando Calderón, José Antonio Suárez-Lepe, Shunyu Han, Santiago Benito

Food Microbiology · 2017 · 120 citations · 31 references

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