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...

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Bibliographic Details
Main Author: Jordão, António (author)
Other Authors: Muxagata, Sara (author), Fontes, Luísa (author), Correia, Ana Cristina (author), Nunes, Fernando (author), Cosme, Fernanda (author)
Format: conferenceObject
Language:eng
Published: 2017
Subjects:
Red wine
Sensorial characteristic
Oenological commercial tannins
Phenolic characteristic
Online Access:http://hdl.handle.net/10400.19/4150
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/4150

Internet

http://hdl.handle.net/10400.19/4150

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