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Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic

Si-Yu Li1,2, Chang-Qing Duan1,2

  • 1a Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University , Beijing , China.

Critical Reviews in Food Science and Nutrition
|January 31, 2018
PubMed

Keywords:
Dry red wineastringencybitternesscoloroak barrel agingphenolic reactions

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