| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7594214 | Food Chemistry | 2015 | 41 Pages |
Abstract
Sensory evaluations confirmed large differences even with short-term contact between the wines and the lees, showing that the method could be of interest for red wine making. In addition, the results demonstrate the potential of using woods other than oak in cooperage.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Felipe Palomero, Paolo Bertani, BrÃgida Fernández de Simón, Estrella CadahÃa, Santiago Benito, Antonio Morata, José A. Suárez-Lepe,