The effects of prefermentation maceration temperature and percent alcohol (v/v) at press on the concentration of Cabernet Sauvignon grape glycosides and glycoside fractions
Guardado en:
| Publicado en: | American journal of enology and viticulture |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of enology and viticulture v. 50, no. 4 (1999), p. 385-390 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
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