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Effect of winemaking process and addition of white grapes on the sensory and physicochemical characteristics of young red wines |
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| Authors: | I ETAIO FJP ELORTONDO M ALBISU E GASTON M OJEDA P SCHLICH |
| Affiliation: | 1. Laboratorio de Análisis Sensorial Euskal Herriko Unibertsitatea (LASEHU), Facultad de Farmacia, Universidad del País Vasco / Euskal Herriko Unibertsitatea, Paseo de la Universidad, 7, 01006 Vitoria‐Gasteiz, Spain;2. Institut National de la Recherche Agronomique (INRA), Dijon, France;3. Centre National de la Recherche Scientifique (CNRS), Dijon, France;4. Université de Bourgogne, Dijon, France |
| Abstract: | |
| Keywords: | carbonic maceration red wine Rioja sensory attribute Tempranillo |