Reduction of Red Wine Astringency Perception Using...

American Journal of Enology and Viticulture 2017 / 10

Reduction of Red Wine Astringency Perception Using Vegetable Protein Fining Agents

Kang, Wenyu, Niimi, Jun, Putnam Bastian, Susan Elaine
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Language:
english
Journal:
American Journal of Enology and Viticulture
DOI:
10.5344/ajev.2017.17054
Date:
October, 2017
File:
PDF, 864 KB
english, 2017
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