Han, Guomin <br/><br/>
Influence of closure, phenolic levels and microoxygenation on Cabernet Sauvignon wine composition after 5 years' bottle storage.  [electronic resource] 

 -  Journal of the science of food and agriculture  Jan 2015 
 - 36-43 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.6694  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acetaldehyde--analysis<br/>Antioxidants--analysis<br/>Color<br/>Food Packaging--instrumentation<br/>Oxidation-Reduction<br/>Phenols--analysis<br/>Povidone--analogs & derivatives<br/>Quercetin--analysis<br/>Sulfur Dioxide--analysis<br/>Tannins--analysis<br/>Time Factors<br/>Wine--analysis