✦ LIBER ✦

Effect of the presence of lysated lees on polysaccharides, color and main phenolic compounds of red wine during barrel ageing

✍ Scribed by Oscar Fernández; Olga Martínez; Zenaida Hernández; Zenaida Guadalupe; Belén Ayestarán

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Behavior of Monosaccharides, Phenolic Co

✍ del Alamo, María; Bernal, José Luis; Gómez-Cordovés, Carmen 📂 Article 📅 2000 🏛 American Chemical Society 🌐 English ⚖ 101 KB

Effect of the aging on lees and other al

✍ Rubén Del Barrio-Galán; Silvia Pérez-Magariño; Miriam Ortega-Heras 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 392 KB

Effect of Pulsed Electric Field Processi

✍ Puértolas, E.; Saldaña, G.; Álvarez, I.; Raso, J. 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 928 KB

Effect of aging in new oak, one-year-use

✍ Angelita Gambuti; Rosa Capuano; Maria Tiziana Lisanti; Daniela Strollo; Luigi Mo 📂 Article 📅 2010 🏛 Springer 🌐 English ⚖ 590 KB

The use of oak chips during the ageing o

✍ A.B. BAUTISTA-ORTÍN; A.G. LENCINA; M. CANO-LÓPEZ; F. PARDO-MÍNGUEZ; J.M. LÓPEZ-R 📂 Article 📅 2008 🏛 John Wiley and Sons 🌐 English ⚖ 208 KB