Effects of the time of SO2 addition on phenolic compounds in wine

Effects of the time of SO2 addition on phenolic compounds in wine

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	Gómez-Plaza, E.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 40, no. 1 (2001), p. 47-48
Materias:	Enología Vinos Compuestos fenólicos Dióxido de azufre Vino tinto Envejecimiento Color Añejamiento
Publicación relacionada:	Contenido en: Vitis

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