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 |
|---|---|
| Main Author: | |
| Format: | Sin ejemplares |
| Language: | Inglés |
| Series: | Wein-Wissenschaft v. 53, no. 2 (1998), p. 87-94 |
| Subjects: | |
| Related Items: | Contained in:
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