The influence of malolactic fermentation on the sensorial profile of red wines varieties

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Detalles Bibliográficos
Publicado en:	Bulletin de l'O.I.V.
Autor principal:	Croitoru, Constantin
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Bulletin de l'O.I.V. v. 86, no. 983-984-985 (2013), p. 93-102
Materias:	Enología Vinos Vino tinto Propiedades organolépticas Fermentación Fermentación maloláctica pH Esteres Oenococcus Oenococcus oeni
Publicación relacionada:	Contenido en: Bulletin de l'O.I.V.

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