Article ISI SCOPUS
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-Galan, R; Caceres-Mella, A; Medel-Marabolí, 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