The effect of fermentation, storage and fining on the content of hydroxycinnamoyltartaric acids and on browing of Pinot blanc wines
Guardado en:
| Publicado en: | Wein-Wissenschaft |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Wein-Wissenschaft v. 53, no. 2 (1998), p. 87-94 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
| LEADER | 00759cab#a22002534c#4500 | ||
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