Effects of the presence of skins during alcoholic fermentation on the composition of wine volatiles

Effects of the presence of skins during alcoholic fermentation on the composition of wine volatiles

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	HERRAIZ, T.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 29, no. 4 (1990), p. 239-249
Materias:	Enología Vinos Vid Azufre Fermentación Fermentación alcohólica Compuesto volátil Aroma Alcoholes Acidos Esteres Aldehídos Técnicas analíticas
Publicación relacionada:	Contenido en: Vitis

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