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
Richard G. Ntuli, Yaelle Saltman, Ravi Ponangi, David W. Jeffery, Keren A. Bindon, Kerry L. Wilkinson
Topics & Concepts
WineFood scienceTanninComposition (language)ChemistryFermentationArtLiteratureFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities