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Chen K, Escott C, Loira I, Del Fresno JM, Morata A, Tesfaye W, Calderon F, Benito S, Suárez-Lepe JA. The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules. 2016; 21(11):1445. https://doi.org/10.3390/molecules21111445

Chen, Kai, Carlos Escott, Iris Loira, Juan Manuel Del Fresno, Antonio Morata, Wendu Tesfaye, Fernando Calderon, Santiago Benito, and Jose Antonio Suárez-Lepe. 2016. "The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine" Molecules 21, no. 11: 1445. https://doi.org/10.3390/molecules21111445

Chen, K., Escott, C., Loira, I., Del Fresno, J. M., Morata, A., Tesfaye, W., Calderon, F., Benito, S., & Suárez-Lepe, J. A. (2016). The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine. Molecules, 21(11), 1445. https://doi.org/10.3390/molecules21111445