Impact of skin contact time, oak and tannin addition on the chemical composition, color stability and sensory profile of Merlot wines made from flash détente treatment
Ntuli, Richard G., Saltman, Yaelle, Ponangi, Ravi, Jeffery, David W., Bindon, Keren, Wilkinson, Kerry L.
Published in Food chemistry (30.03.2023)
Published in Food chemistry (30.03.2023)
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Characterization of chemical and sensory properties of Cabernet Sauvignon and Marselan wines made by flash détente technique
Tong, Wenzhe, Zhai, Hongyue, Qi, Mengyao, Hua, Yubo, Shi, Tonghua, Shang, Hua, Shi, Ying, Duan, Changqing, Lan, Yibin
Published in Food research international (01.05.2024)
Published in Food research international (01.05.2024)
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