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Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine.

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Bibliographic Details
Title: Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine.
Authors: Arfelli, Giuseppe1 garfelli@unite.it, Sartini, Elisa2, Corzani, Claudia2, Fabiani, Alessandra2
Source: European Food Research & Technology. Jul2011, Vol. 233 Issue 1, p1-10. 10p.
Database: Hospitality & Tourism Complete
Description
ISSN:14382377
DOI:10.1007/s00217-011-1480-2