Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation

✍ Scribed by Gordillo, Belén; Cejudo-Bastante, María Jesús; Rodríguez-Pulido, Francisco J.; González-Miret, M. Lourdes; Heredia, Francisco J.

• Book ID: 121411225
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 485 KB
• Volume: 141
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2013.05.014