Article ISI
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE  (2015)

Effect of selected Saccharomyces cerevisiae yeast strains and different aging techniques on the polysaccharide and polyphenolic composition and sensorial characteristics of Cabernet Sauvignon red wines

Del Barrio-Galán R., Cáceres-Mella A., Medel-Marabolí M., and Peña-Neira A.