Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels

Maza, Marcos A. Martínez, Juan Manuel Cebrián, Guillermo Sánchez-Gimeno, Ana Cristina Camargo, Alejandra Álvarez, Ignacio Raso, Javier Evolution of polyphenolic compounds and sensory properties of wines obtained from grenache grapes treated by pulsed electric fields during aging in bottles and in oak barrels

Foods

10.3390/foods9050542 2020

2020