How blending affects the sensory and chemical properties of red wine

How blending affects the sensory and chemical properties of red wine

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Hopfer, Helene
Otros Autores:	Ebeler, Susan E., Heymann, Hildegarde
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 63, no. 3 (2012), p. 313-324
Materias:	Enología Vinos Vino tinto Mezclado Propiedades organolépticas Propiedades físico-químicas Análisis organoléptico Compuestos fenólicos Evaluación sensorial Polifenoles
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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