Influence of malolactic fermentation, postfermentative...

Food Chemistry 2007 Vol. 103; Iss. 2

Influence of malolactic fermentation, postfermentative treatments and ageing with lees on nitrogen compounds of red wines

Juan M. Alcaide-Hidalgo, M. Victoria Moreno-Arribas, Pedro J. Martín-Álvarez, M. Carmen Polo
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Volume:
103
Year:
2007
Language:
english
Pages:
10
DOI:
10.1016/j.foodchem.2006.09.002
File:
PDF, 592 KB
english, 2007
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