Oenological tannins: a review
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti; Università di Bologna; Piazza Goidanich 60; Cesena; 47023; Italy
2. Department of Viticulture and Oenology; Faculty of AgriSciences; Stellenbosch University; Private Bag X1; 7602; Matieland; South Africa
Publisher
Wiley
Subject
Horticulture
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12002/fullpdf
Reference134 articles.
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2. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation;Álvarez;European Food Research and Technology,2009
3. Tanino: la revolucíon enológica mito o realidad;Álvarez;Revista Enología,2007
4. Australian Certified Organic Standard 2010 http://www.bfa.com.au/Portals/0/ACO_2010_Standard_full.pdf
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