6533b7defe1ef96bd1276d4a

RESEARCH PRODUCT

Sensory impact of volatile phenols on red wine aroma : influence of carbonic maceration and time of storage

P.x. EtiévantS.n. IssanchouS. MarieViolette DucruetC. Flanzy

subject

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition2 4 Dhttps://hal.inrae.fr/hal-02722788