Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation-Reference-Cited by-同舟云学术

Effect of the modifier (Graciano vs. Cabernet sauvignon) on blends of Tempranillo wine during ageing in the bottle. II. Colour and overall appreciation

Published:2007-01 Issue:1 Volume:40 Page:107-115
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Monagas María,Martín-Álvarez Pedro J.,Gómez-Cordovés Carmen,Bartolomé Begoña

Publisher

Elsevier BV

Subject

Food Science

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5. Neural-network-assisted optimization of wine blending based on sensory analysis;Ferrier;American Journal of Enology and Viticulture,2001

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