Effect of the modifier (Graciano vs. Cabernet Sauvignon) on blends of Tempranillo wine during ageing in the bottle. I. Anthocyanins, pyranoanthocyanins and non-anthocyanin phenolics

✍ Scribed by María Monagas; Begoña Bartolomé; Carmen Gómez-Cordovés

• Book ID: 116725786
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 482 KB
• Volume: 39
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2005.08.007