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    • Phenolic composition and mouthfeel characteristics resulting from blending Chilean red wines 

      Cáceres Mella, Alejandro; Peña Neira, Álvaro; Avilés Gálvez, Pamela Marisol; Medel Maraboli, Marcela; Barrio Galán, Rubén del; López Solís, Remigio; Canals, Joan Miquel (Wiley, 2014)
      BACKGROUND:Theblending of wine is a commonpractice in winemaking toimprovecertain characteristics that are appreciated by consumers. The use of some cultivars may contribute phenolic compounds that modify certain ...