Comparison of "aromatic" and "neutral" yeast strains Influence of vinification conditions

Comparison of "aromatic" and "neutral" yeast strains Influence of vinification conditions

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	Vila, I.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 55, no. 2 (2000), p. 59-66
Materias:	Enología Levadura Vinificación Compuesto volátil Técnicas analíticas Fermentación
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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