Restarting incomplete fermentations the effect of high concentrations of acetic acid
Guardado en:
| Publicado en: | Australian Journal of Grape and Wine Research |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Australian Journal of Grape and Wine Research v. 5, no. 2 (1999), p. 71-78 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Australian Journal of Grape and Wine Research |
| LEADER | 00821cab#a22002774c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID081499 | ||
| 003 | OAG | ||
| 008 | 991216s1999 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Eglinton, J. M. |
| 245 | 1 | 0 | |a Restarting incomplete fermentations |b the effect of high concentrations of acetic acid |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinificación |
| 650 | # | 4 | |a Fermentación |
| 650 | # | 4 | |a Saccharomyces |
| 650 | # | 4 | |a Saccharomyces cerevisiae |
| 650 | # | 4 | |a Acido acético |
| 650 | # | 4 | |a Acidez |
| 653 | # | # | |a Acidez volátil |
| 773 | 0 | # | |t Australian Journal of Grape and Wine Research |g v. 5, no. 2 (1999), p. 71-78 |
| 999 | # | # | |a ANDREA |
