Article ISI SCOPUS
FOOD CHEMISTRY  (2015)

Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains

del Barrio-Galan, R; Medel-Marabolí, M; Pena Neira, A.

Keywords: phenolic compounds, polysaccharides, sensory quality, red wines, Aging techniques, Selected yeast strains

Más información

Título según WOS: Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains
Título según SCOPUS: Effect of different aging techniques on the polysaccharide and phenolic composition and sensory characteristics of Syrah red wines fermented using different yeast strains
Título de la Revista: FOOD CHEMISTRY
Volumen: 179
Editorial: ELSEVIER SCI LTD
Fecha de publicación: 2015
Página de inicio: 116
Página final: 126
Idioma: English
DOI:

10.1016/j.foodchem.2015.01.075
Notas: ISI, SCOPUS