Changes in phenolic compounds and colour in pale Sherry wines subjected to fining treatments

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 205, Issue 6, 1997, Pages 474-478

  Barón, Rosario ^a   Mayen, Manuel ^a   Merida, Julieta ^a   Medina, Manuel ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Fining treatments; Phenolic compounds; Sherry wine; Wine colour

Indexed keywords

EID: 0001145431     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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