The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Author: Chen Kai   Escott Carlos   Loira Iris   del Fresno Juan Manuel   Morata Antonio   Tesfaye Wendu   Calderon Fernando   Benito Santiago   Suárez-Lepe Jose Antonio  

Publisher: MDPI

E-ISSN: 1420-3049|21|11|1445-1445

ISSN: 1420-3049

Source: Molecules, Vol.21, Iss.11, 2016-10, pp. : 1445-1445

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Abstract