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Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains	125

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Manuscript EFRT. Del Barrio Galán R.docx	26

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Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains	106

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Manuscript EFRT. Del Barrio Galán R.docx	20

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