Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	DELFINI, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 1 (1993), p. 86-92
Materias:	Enología Mosto de uva Fermentación Acido acético Acido pirúvico Acetaldehído Producción Levadura Fermentación alcohólica
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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