Influence of fruit maturity, maceration lenght, and ethanol amount on chemical and sensory properties of Merlot wines
Guardado en:
| Publicado en: | American journal of enology and viticulture |
|---|---|
| Otros Autores: | , , , , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of enology and viticulture v. 64, no. 4 (2013), p. 437-449 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
| LEADER | 01207cab#a22004094c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID102129 | ||
| 003 | OAG | ||
| 008 | 150427s2013 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Influence of fruit maturity, maceration lenght, and ethanol amount on chemical and sensory properties of Merlot wines |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Propiedades físico-químicas |
| 650 | # | 4 | |a Propiedades organolépticas |
| 650 | # | 4 | |a Fruto |
| 650 | # | 4 | |a Madurez |
| 650 | # | 4 | |a Maceración |
| 650 | # | 4 | |a Etanol |
| 650 | # | 4 | |a Chaptalización |
| 650 | # | 4 | |a Antocianinas |
| 650 | # | 4 | |a Taninos |
| 650 | # | 4 | |a Extracción de semillas |
| 653 | # | # | |a Merlot |
| 700 | 1 | # | |a Casassa, L. Federico |
| 700 | 1 | # | |a Beaver, Christopher W. |
| 700 | 1 | # | |a Mireles, Maria |
| 700 | 1 | # | |a Larsen, Richard C. |
| 700 | 1 | # | |a Hopfer, Helene |
| 700 | 1 | # | |a Heymann, Hildegarde |
| 700 | 1 | # | |a Harbertson, James F. |
| 773 | 0 | # | |t American journal of enology and viticulture |g v. 64, no. 4 (2013), p. 437-449 |
| 999 | # | # | |a Jorge |
