Influence of oxygen supply on the susceptibility of cv. Palomino must to browning

Influence of oxygen supply on the susceptibility of cv. Palomino must to browning

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	Castro, R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 40, no. 1 (2001), p. 39-42
Materias:	Enología Mosto de uva Oxígeno Oxidación Vinos Compuestos fenólicos Palomino Sherry Pardeamiento
Publicación relacionada:	Contenido en: Vitis

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