Should the physiological and genetic study of the grapevine proceed in reciprocal function to that of yeast in order to optimize the aroma of quality wines?
Guardado en:
| Publicado en: | Annali dell'Istituto Sperimentale per l'Enologia Asti |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Annali dell'Istituto Sperimentale per l'Enologia Asti v. 23, no. 1 (1992), p. 575-583 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Annali dell'Istituto Sperimentale per l'Enologia Asti |
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