Impact of dissolved oxygen ar bottling on sulfur dioxide and sensory properties of a Riesling wine

Impact of dissolved oxygen ar bottling on sulfur dioxide and sensory properties of a Riesling wine

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Otros Autores:	Dimkou, Evdokia, Ugliano, Maurizio, Diéval, Jean-Baptiste, Vidal, Stéphane, Jung, Rainer
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 3 (2013), p. 325-332
Materias:	Enología Vinos Oxígeno Embotellado Dióxido de azufre Propiedades organolépticas Riesling
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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