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Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines

Alejandro Cáceres-Mella1, Alvaro Peña-Neira, Pamela Avilés-Gálvez

  • 1Departamento de Agroindustria y Enología, Facultad de Ciencias Agronómicas, Universidad de Chile, Casilla 1004, Santiago, Chile.

Journal of the Science of Food and Agriculture
|July 13, 2013
PubMed
Abstract

Keywords:
Cabernet FrancCabernet SauvignonCarménèreMerlotastringencyproanthocyanidinswine blending

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