Effects of maceration on the amino acid content of Chardonnay musts and wines

Effects of maceration on the amino acid content of Chardonnay musts and wines

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	GUITART, Ana
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 36, no. 1 (1997), p. 43-47
Materias:	Enología Mosto de uva Vinos Aminoácidos Maceración Técnicas analíticas Chardonnay
Publicación relacionada:	Contenido en: Vitis

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