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-Galan, R; Caceres-Mella, A; Medel-Maraboli, M; Pena Neira A.

Keywords: phenolic compounds, polysaccharides, sensory quality, red wines, Saccharomyces cerevisiae yeast strains

Más información

Título según WOS: 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
Título según SCOPUS: 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
Título de la Revista: Journal of the Science of Food and Agriculture
Volumen: 95
Número: 10
Editorial: John Wiley and Sons Ltd
Fecha de publicación: 2015
Página de inicio: 2132
Página final: 2144
Idioma: English
DOI:

10.1002/jsfa.6932

Notas: ISI, SCOPUS