Enological potential of chestnut wood for aging Tempranillo wines Part II: Phenolic compounds and chromatic characteristics

✍ Scribed by Alañón, M.E.; Schumacher, R.; Castro-Vázquez, L.; Díaz-Maroto, M.C.; Hermosín-Gutiérrez, I.; Pérez-Coello, M.S.

• Book ID: 118253633
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 331 KB
• Volume: 51
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2012.12.051