Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines

Effects of ethanol, tannin, and fructose concentrations on sensory properties of model red wines

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Villamor, Remedios R.
Otros Autores:	Evans, Marc A., Ross, Carolyn F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 3 (2013), p. 342-348
Materias:	Enología Vinos Vino tinto Propiedades organolépticas Etanol Taninos Fructosa Aroma
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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