Quality effects of carbonation and ethyl maltol on Venus and concord grape juices and their grape-apple blends
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | SILER, Andrea |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 44, no. 3 (1993), p. 320-326 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
-
Urea accumulation in fermenting grape juice
por: Henschke, P. A. -
Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice
por: HERRAIZ, Tomás -
Biological assay of nitrogen content of grape juice and prediction of sluggish fermentations
por: MONTEIRO, Francisco F. -
Amino acid profiles of commercial grape juices and wines
por: HUANG, Z. -
The use of macerating enzymes in grape juice processing
por: HAIGHT, Katherine G.