Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

✍ Scribed by del Barrio-Galán, Rubén; Cáceres-Mella, Alejandro; Medel-Marabolí, Marcela; Peña-Neira, Álvaro

• Book ID: 126849585
• Publisher: John Wiley and Sons
• Year: 2014
• Tongue: English
• Weight: 589 KB
• Volume: 95
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.6932