The production of reduced-alcohol wine using glucose oxidase-treated juice. Part III. Sensory

The production of reduced-alcohol wine using glucose oxidase-treated juice. Part III. Sensory

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Pickering, G.J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 50, no. 3 (1999), p. 307-316
Materias:	Enología Vinos Contenido alcohólico Producción Glucosa oxidasa Zumo de uva Catalasa Oxidación Propiedades organolépticas Análisis descriptivo
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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