Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

Effects of the grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid, and acetaldehyde

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Detalles Bibliográficos
Publicado en:	Annali dell'Istituto Sperimentale per L'Enologia Asti
Autor principal:	DELFINI, C.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Annali dell'Istituto Sperimentale per L'Enologia Asti v. 24, no. 1-2 (1993), p. 229-343
Materias:	Enología Mosto de uva Fermentación Fermentación alcohólica Acido acético Acido pirúvico Acetaldehído
Publicación relacionada:	Contenido en: Annali dell'Istituto Sperimentale per L'Enologia Asti

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