Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production

Influence of clarification and suspended solid contact on the oxygen demand and long-chain fatty acid contents of free run, macerated and pressed grape musts, in relation to acetic acid production

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Detalles Bibliográficos
Publicado en:	Annali dell'Istituto Sperimentale per l'Enologia Asti
Autor principal:	DELFINI, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Annali dell'Istituto Sperimentale per l'Enologia Asti v. 23, no. 1 (1992), p. 595-612
Materias:	Enología Mosto de uva Procesamiento Clarificación Acidos grasos Oxígeno Maceración Acido acético Producción
Publicación relacionada:	Contenido en: Annali dell'Istituto Sperimentale per l'Enologia Asti

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