Removal of red blush and bitterness from white wine by partial hyperoxidation of juice from the pink-skinned koshu variety
Yokotsuka, Koki, Ueno, Noboru, Singleton, Vernon L.Volume:
16
Language:
english
Journal:
Journal of Wine Research
DOI:
10.1080/09571260500327697
Date:
December, 2005
File:
PDF, 250 KB
english, 2005