Changes in phenolic composition of Tinta Miúda red wines after 2 years of ageing in bottle: Effect of winemaking technologies

European Food Research and Technology

Volumn 221, Issue 3-4, 2005, Pages 305-312

  Sun, Baoshan ^a   Spranger, M Isabel ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

Author keywords

Ageing; Degradation; Phenolic compounds; Wine; Winemaking technology

Indexed keywords

EID: 23944434982     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-005-1165-9     Document Type: Article

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