The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine

Today in the wine industry, oenological tannins are widely used to improve wine quality and prevent oxidation in wine aging. With the development of tannin products, new oenological tannins are developed with many specific functions, such as modifying antioxidant effect, colour stabilization and aro...

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Detalles Bibliográficos
Autores principales: Chen, Kai, Escott, Carlos, Loira, Iris, del Fresno, Juan Manuel, Morata, Antonio, Tesfaye, Wendu, Calderon, Fernando, Benito, Santiago, Suárez-Lepe, Jose Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272987/
https://www.ncbi.nlm.nih.gov/pubmed/27809234
http://dx.doi.org/10.3390/molecules21111445

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272987/
https://www.ncbi.nlm.nih.gov/pubmed/27809234
http://dx.doi.org/10.3390/molecules21111445

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