Physical-Chemical Parameters And Phenolic Compounds From Fetească Neagră Wines Aged In Different Toasted Barrels
Georgiana-Diana Dumitriu("Ion Ionescu de la Brad" Iasi University of Life Sciences), Florin Vararu("Ion Ionescu de la Brad" Iasi University of Life Sciences), Ioan Moraru("Ion Ionescu de la Brad" Iasi University of Life Sciences), Cintia Colibaba("Ion Ionescu de la Brad" Iasi University of Life Sciences), Cătălin Zamfir("Ion Ionescu de la Brad" Iasi University of Life Sciences), B. Nechita("Ion Ionescu de la Brad" Iasi University of Life Sciences), Nieves López de Lerma(University of Córdoba), Marius Niculaua, Valeriu V. Cotea("Ion Ionescu de la Brad" Iasi University of Life Sciences), Maria Codreanu("Ion Ionescu de la Brad" Iasi University of Life Sciences), Rafael A. Peinado(University of Córdoba)
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Horticulture
November 30, 2014
Cited by 0
Related Papers
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
|Food Chemistry|2018|71
Use of electronic nose, validated by GC–MS, to establish the optimum off-vine dehydration time of wine grapes
|Food Chemistry|2011|63