0000000000680588
AUTHOR
M. Albisu
Sensory differentiation of carbonic maceration and destemming wines from Rioja Alavesa by using the Temporal Dominance of Sensations (TDS) method
International audience
Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines.
International audience
Development of a quantitative sensory method for the description of young red wines frome rioja alavesa.
International audience