Expériences d'emploi des enzymes pectolytiques pendant la macération pelliculaire
Guardado en:
Publicado en: | Annali dell'Istituto Sperimentale per l'Enologia Asti |
---|---|
Autor principal: | CASTINO, M. |
Formato: | Sin ejemplares |
Lenguaje: | Francés |
Colección: | Annali dell'Istituto Sperimentale per l'Enologia Asti v. 24, no. 1-2 (1993), p. 175-189 |
Materias: | |
Publicación relacionada: | Contenido en:
Annali dell'Istituto Sperimentale per l'Enologia Asti |
Ejemplares similares
-
The influence of maceration on the composition of some volatile compounds and sensory properties of traminer wines
por: Herjavec, Stanka -
Effects of pectolytic and glycosidase enzymes on the wine polysaccharide content of grapes and yeasts
por: García Moruno, Emilia -
Sull'impiego degli enzimi pectolitici nella vinificazione del vino Chianti
por: GIGLIOTTI, A. -
Effect of Enzymes during vinification on color and sensory properties of port wines
por: Bakker, J. -
Effect of macerating enzymes and postfermentation grape-seed tannin on the color of cynthiana wines
por: Main, Gary L.