Winemaking from Koshu variety by the sur lie method behavoir of free amino acids and proteolytic activities in the wine

Winemaking from Koshu variety by the sur lie method behavoir of free amino acids and proteolytic activities in the wine

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	SATO, M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 48, no. 1 (1997), p. 1-6
Materias:	Enología Vinos Aminoácidos Proteasas Peptidasas Inhibidores de enzimas Vinificación Aminoácidos libres
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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