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Effect of cultural conditions on some of the most important technological properties of champagne yeasts used for making red sparkling wines
Tzvetanov, O. S., Bambalov, G. K., Luchev, S. S.Volume:
4
Language:
english
Journal:
Journal of Wine Research
DOI:
10.1080/09571269308717967
Date:
January, 1993
File:
PDF, 484 KB
english, 1993