Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation

Changes in carbonyl compounds in Chardonnay and Cabernet Sauvignon wines as a consequence of malolactic fermentation

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Detalles Bibliográficos
Publicado en:	Vitis
Autor principal:	Flamini, R.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Vitis v. 41, no. 2 (2002), p. 107-112
Materias:	Enología Vinos Fermentación Fermentación maloláctica Compuestos carbonilados Chardonnay Cabernet Sauvignon
Publicación relacionada:	Contenido en: Vitis

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