Effect of the addition of different types of oenological commercial tannins on phenolic and sensorial red wine characteristics evolution
The main objective of this work was to understand the effect of the addition of different commercial types of oenological tannins on red wine phenolic compounds and sensorial characteristics evolution. So, six different commercial oenological tannins obtained from different sources at an average dos...
| Autor principal: | |
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| Outros Autores: | , , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/4150 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/4150 |