Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation

Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Guitart, Ana
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 50, no. 3 (1999), p. 253-258
Materias:	Enología Vinos Aroma Fermentación Mosto de uva Aminoácidos Chardonnay
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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