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Toasted Vine Shoots as an Alternative Enological Tool. Impact on the Sensory Profile of Tempranillo Wines during

R Sánchez-Gómez1, C Cebrián-Tarancón1, F Fernández-Roldán1,2

  • 1Cátedra de Química Agrícola, E.T.S.I. Agrónomos y Montes, Universidad de Castilla-La Mancha, Avda. de España s/n, 02071 Albacete, Spain.

Journal of Agricultural and Food Chemistry
|March 24, 2023
PubMed

Keywords:
bottle agingenological additivephenolic and volatile compoundssensory analysisvine shoots

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