Study of the acidification of sherry musts with Gypsum and Tartaric acid

Study of the acidification of sherry musts with Gypsum and Tartaric acid

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Gómez Benítez, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 4 (1993), p. 400-404
Materias:	Enología Mosto de uva Acidificación Yeso Acido tartárico Sherry
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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