Factors affecting acetic acid production by yeasts in strongly clarified grape musts

Factors affecting acetic acid production by yeasts in strongly clarified grape musts

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Detalles Bibliográficos
Publicado en:	Annali dell'Istituto Sperimentale per L'Enologia Asti
Autor principal:	García Moruno, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Annali dell'Istituto Sperimentale per L'Enologia Asti v. 24, no. 1-2 (1993), p. 319-328
Materias:	Enología Mosto de uva Clarificación Acido acético Levadura
Publicación relacionada:	Contenido en: Annali dell'Istituto Sperimentale per L'Enologia Asti

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