Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation

Influence of temperature shock on the glycerol production in cv. Sauvignon blanc fermentation

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Detalles Bibliográficos
Publicado en:	Vitis
Otros Autores:	Kukec, A., Berovic, M., Wondra, M., Celan, S., Kosmerl, T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 42, no. 4 (2003), p. 205-206
Materias:	Enología Vinos Fermentación Glicerol Producción Temperatura Sauvignon blanc
Publicación relacionada:	Contenido en: Vitis

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