The effect of fermentation, storage and fining on the content of hydroxycinnamoyltartaric acids and on browing of Pinot blanc wines
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Published in: | Wein-Wissenschaft |
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Main Author: | |
Format: | Sin ejemplares |
Language: | Inglés |
Series: | Wein-Wissenschaft v. 53, no. 2 (1998), p. 87-94 |
Subjects: | |
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