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Aleixandre Tudo, J.; Du Toit, W. (2020). Evolution of phenolic composition during barrel and bottle aging. South African journal of enology and viticulture. 41(2):233-237. https://doi.org/10.21548/41-2-4128
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/182305
Título: | Evolution of phenolic composition during barrel and bottle aging | |
Autor: | Du toit, Wessel | |
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[EN] During red wine ageing, phenolic compounds undergo several reactions that have an impact on wine colour and mouthfeel properties. The evolution of phenolic content is affected during wine ageing. The aimof this study ...[+]
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Derechos de uso: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Versión del editor: | https://doi.org/10.21548/41-2-4128 | |
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