Oxygen exposure of tannins-rich red wines during bottle aging. Influence on phenolics and color, astringency markers and sensory attributes
Crossref DOI link: https://doi.org/10.1007/s00217-016-2780-3
Published Online: 2016-09-01
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Gambuti, A.
Siani, T.
Picariello, L.
Rinaldi, A.
Lisanti, M. T.
Ugliano, M.
Dieval, J. B.
Moio, L.
License valid from 2016-09-01