The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine
Chen, K.; Escott, C.; Loira, I.; Del Fresno, J.M.; Morata, A.; Tesfaye, W.; Calderon, F.; Benito, S.; Suárez-Lepe, J.A. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules 2016, 21, 1445. https://doi.org/10.3390/molecules21111445
Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules. 2016; 21(11):1445. https://doi.org/10.3390/molecules21111445
Chicago/Turabian StyleChen, Kai; Escott, Carlos; Loira, Iris; Del Fresno, Juan M.; Morata, Antonio; Tesfaye, Wendu; Calderon, Fernando; Benito, Santiago; Suárez-Lepe, Jose A. 2016. "The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine" Molecules 21, no. 11: 1445. https://doi.org/10.3390/molecules21111445