Changes in phenols, color, and sensory characteristics of muscadine wines by pre- and post-fermentation additions of PVPP, casein, and gelatin
Guardado en:
| Publicado en: | American journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of Enology and Viticulture v. 46, no. 2 (1995), p. 155-158 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
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| 245 | 1 | 0 | |a Changes in phenols, color, and sensory characteristics of muscadine wines by pre- and post-fermentation additions of PVPP, casein, and gelatin |
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