Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
Author:
Affiliation:
1. Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing, China
Funder
China Agriculture Research System
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1431762
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