A preliminary study about the influence of high hydrostatic pressure processing in parallel with oak chip maceration on the physicochemical and sensory properties of a young red wine
Yang Tao(Nanjing Agricultural University), Tomasz Jeliński(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences), J. Fornal(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences), Grzegorz Lamparski(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences), Wioletta Błaszczak(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences), Ryszard Amarowicz(Polish Academy of Sciences), Da‐Wen Sun(University College Dublin), Adrian R. Górecki(InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences)
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