Sensory descriptive analysis of Bobal red wines treated with oak chips at different stages of winemaking

Australian Journal of Grape and Wine Research

Volumn 17, Issue 3, 2011, Pages 368-377

  Garcia Carpintero E G ^a   Gomez Gallego M A ^a   Sanchez Palomo E ^a   Gonzalez Vinas M A ^a  

^a Faculty of Chemistry Sciences   (Spain)

Author keywords

Alcoholic fermentation; Bobal wine; Descriptive sensory analysis; Malolactic fermentation; Oak chip

Indexed keywords

GLYCYRRHIZA; NICOTIANA TABACUM;

EID: 80053316386     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00161.x     Document Type: Article

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