Changes in polyalcohol and phenol compound contents in the ageing of sherry wines
- 1 January 1986
- journal article
- research article
- Published by Elsevier in Food Chemistry
- Vol. 20 (2) , 137-152
- https://doi.org/10.1016/0308-8146(86)90150-0
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Presence of Trehalose and Sugar Alcohols in SherryAmerican Journal of Enology and Viticulture, 1983
- The Chemistry of Sherry Maturation. I. The Establishment and Operation of a Laboratory-Scale Sherry SoleraAmerican Journal of Enology and Viticulture, 1981