Effects of malolactic fermentation on sensory properties of four burgundy wines

Effects of malolactic fermentation on sensory properties of four burgundy wines

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	SAUVAGEOT, F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 48, no. 2 (1997), p. 187-192
Materias:	Enología Vinos Fermentación Fermentación maloláctica Análisis organoléptico Pinot noir Chardonnay Evaluación sensorial
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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