Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines

Australian Journal of Grape and Wine Research

Volumn 14, Issue 3, 2008, Pages 211-222

  Etaio, I ^a   Elortondo, F J P ^a   Albisu, M ^a   Gaston, E ^a   Ojeda, M ^a   Schlich, P ^b,c,d  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b CEMAGREF   (France)

^c CNRS   (France)

^d UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Carbonic maceration; Red wine; Rioja; Sensory attribute; Tempranillo

Indexed keywords

GLYCYRRHIZA; VITACEAE;

EID: 54249104562     PISSN: 13227130     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2008.00024.x     Document Type: Article

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