Differences in phenolic profile between oak wood and stainless steel fermentation in white wines

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Detalles Bibliográficos
Publicado en:	American journal of Enology and Viticulture
Otros Autores:	Ibern-Gómez, M., Andrés-Lacueva, C., Lamuela-Raventós, R. M., Lao-Luque, C., Buxaderas, S., Torre-Boronat, M. C. de la
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of Enology and Viticulture v. 52, no. 2 (2001), p. 159-164
Materias:	Enología Vinos Vino blanco Fermentación Acero Compuestos fenólicos Quercus Madera Aldenídos Acero inoxidable Roble
Publicación relacionada:	Contenido en: American journal of Enology and Viticulture

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