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 |
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Autor principal: | VRHOVSEK, U. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | Wein-Wissenschaft v. 53, no. 2 (1998), p. 87-94 |
Materias: | |
Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
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