TY  - JOUR 
AU  - Alcalde Eon, Cristina
AU  - García Estévez, Ignacio
AU  - Rivas Gonzalo, Julián C.
AU  - Escribano Bailón, María Teresa
AU  - Ferreras Charro, Rebeca
PY  - 2014
SN  - 0889-1575
UR  - http://hdl.handle.net/10366/137386
AB  - [EN]The effects on the phenolic composition (flavanols, phenolic acids and anthocyanins) and on CIELAB
colour parameters of two different oenological practices (adding oenological tannin, using overripe
grapes), whose purpose is to compensate wine...
LA  - eng
PB  - Elsevier
KW  - Chemistry
KW  - Food analysis
KW  - Winemaking practices
KW  - Tempranillo red wine
KW  - HPLC-DAD-MSn
KW  - Anthocyanins
KW  - Phenolic acids
TI  - Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
ER  -