Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Crossref DOI link: https://doi.org/10.1007/s00217-015-2612-x
Published Online: 2015-12-19
Published Print: 2016-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
del Barrio-Galán, Rubén
Medel-Marabolí, Marcela
Peña-Neira, Álvaro
Funding for this research was provided by:
Comisión Nacional de Investigación Científica y Tecnológica (FONDECYT Postdoctoral Project No 3130482, FONDECY, FONDECYT grant 1140882)
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