Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 44, no. 2 (1993), p. 168-172 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
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| 100 | 1 | # | |a Ricardo-Da-Silva, J.M. |
| 245 | 1 | 0 | |a Effect of pomace contact, carbonic maceration, and hyperoxidation on the procyanidin composition of grenache blanc wines |
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