The sensory effects of pre- or post-fermentation thermal processing on Chardonnay and Semillon wines

The sensory effects of pre- or post-fermentation thermal processing on Chardonnay and Semillon wines

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Francis, I. L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 45, no. 2 (1994), p. 243-251
Materias:	Enología Vinos Fermentación Técnicas analíticas Envejecimiento Aroma Chardonnay Semillón
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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