Color of Seyval blanc juice and wine as affected by juice fining and bentonite fining during fermentation
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
---|---|
Autor principal: | Main, G. L. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 45, no. 4 (1994), p. 417-422 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
Ejemplares similares
-
Color of riesling and vidal wines asaffected by bentonite, cufex, and sulfur dioxide juice treatments
por: Main, G. L. - Use of zirconium dioxide during fermentation as an alternative to protein fining with bentonite for white wines
- In-line dosing of white wine for bentonite fining with centrifugal clarification
-
Urea accumulation in fermenting grape juice
por: Henschke, P. A. -
Oxidases participate in the formation of wood
por: Richardson, A.