Chemical, physical, and sensory attributes of Sauvignon blanc wine fermented in different kinds of vessels

Publication date: Available online 2 October 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Mariona Gil i Cortiella, Cristina Úbeda, José Ignacio Covarrubias, Álvaro Peña-Neira

Source: Innovative Food Science and Emerging Technologies - October 3, 2020 Category: Food Science Source Type: research