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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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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
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  Data: Chips, lees, and micro-oxygenation: influence on some flavors and sensory profile of a bottled red Sangiovese wine.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jul2011, Vol. 233 Issue 1, p1-10. 10p.
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        Value: 10.1007/s00217-011-1480-2
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