En el caso de los vinos tintos, la levadura sirve unicamente para garantizar una buena fermentacion.
1994
Delteil D. | Lozano L.
AGROVOC Keywords
Bibliographic information
Semana Vitivinicola
ISSN
0037-184X
Pagination
v.2339-2340
Other Subjects
Propriete organoleptique; Propiedades organolepticas; Composicion aproximada; Fermentacion; Qualite
Language
Spanish; Castilian
Note
3 graf.
Translated Title
English.
[In the case of red wine, the yeast only serves to guarantee a good fermentation]. [Spanish]
Type
Journal Article
Source
Semana-Vitivinicola (Espana). (16 Jul 1994). (no. 2501) p. 2339-2340.
Corporate Author
Instituto Cooperativo del Vino, Maurin (Francia). Dept. de Investigaciones y Desarrollo
Natural Resources Inst., Chatham (United Kingdom).
2012-11-15
AGRIS AP
Data Provider
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