Using Saccharomyces bayanus to modify the chemical and sensory profile of wine
Guardado en:
| Publicado en: | Australian Grapegrower & Winemaker |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Australian Grapegrower & Winemaker no. 438a (2000), p. 28-32 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Australian Grapegrower & Winemaker |
| LEADER | 00846cab#a22002894c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID085516 | ||
| 003 | OAG | ||
| 008 | 010329s2000 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Eglinton, Jeffrey |
| 245 | 1 | 0 | |a Using Saccharomyces bayanus to modify the chemical and sensory profile of wine |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Propiedades físico-químicas |
| 650 | # | 4 | |a Propiedades organolépticas |
| 650 | # | 4 | |a Saccharomyces |
| 650 | # | 4 | |a Levadura |
| 650 | # | 4 | |a Aroma |
| 650 | # | 4 | |a Vinificación |
| 650 | # | 4 | |a Fermentación |
| 653 | # | # | |a Saccharomyces Bayanus |
| 773 | 0 | # | |t Australian Grapegrower & Winemaker |g no. 438a (2000), p. 28-32 |
| 999 | # | # | |a Clara |
