Use of different enological techniques to prepare red base wines: Effect on volatile composition

Use of different enological techniques to prepare red base wines: Effect on volatile composition

Póster presentado en el 37th World Congress of Vine and Wine, celebrado en Mendoza (Argentina) del 9 al 14 de noviembre de 2014.

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Bibliographic Details
Main Authors: Pérez-Magariño, Silvia, Bueno-Herrera, Marta, González-Huerta, Carlos, López de la Cuesta, Pedro, Martínez Lapuente, Leticia, Bañuelos, Sara, Guadalupe, Zenaida, Ayestarán, Belén, Salgado, Camila, Palacio, Laura, Hernández, Antonio, Prádanos, Pedro
Other Authors: CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Format: póster de congreso biblioteca
Published: 2014-11
Subjects:Red base wines, Volatile compounds, Técnicas enológicas, Compuestos volátiles, Vinos base tintos, Enological techniques,
Online Access:http://hdl.handle.net/10261/146870
http://dx.doi.org/10.13039/100007652
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http://hdl.handle.net/10261/146870
http://dx.doi.org/10.13039/100007652

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