Cebrián-Tarancón, C.; Sánchez-Gómez, R.; Carot Sierra, JM.; Zalacaín, A.; Alonso, GL.; Salinas, MR. (2019). Assessment of vine-shoots in a model wines as enological additives. Food Chemistry. 288:86-95. https://doi.org/10.1016/j.foodchem.2019.02.075
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/202488
Title: | Assessment of vine-shoots in a model wines as enological additives | |
Author: | Cebrián-Tarancón, Cristina Sánchez-Gómez, Rosario Zalacaín, Amaya Alonso, Gonzalo L. Salinas, M. Rosario | |
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[EN] For the first time, the possibility of using vine-shoots as enological additives, similar to oak chips, is proposed. Their volatile and phenolic compounds contribution to a model wine was studied. Variables such as ...[+]
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Copyrigths: | Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) | |
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Publisher version: | https://doi.org/10.1016/j.foodchem.2019.02.075 | |
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Many thanks for the financial support given by the Ministry of Economy and Competitiveness-FEDER of the Spanish Government to the Project AGL2015-65133-C2-1-R. Thanks to Katty Walsh for proofreading the English manuscript.[+]
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