[The legitimate confusion between the taste of cork and the taste of mustiness. An approach to prevention methods [fermenting rooms, vats, wine, bottling]]

Maujean, A. . UER des Sciences, Laboratoire d'Oenologie; Millery, P.

[The legitimate confusion between the taste of cork and the taste of mustiness. An approach to prevention methods [fermenting rooms, vats, wine, bottling]]

1985

Maujean, A. (Universite de Reims (France). UER des Sciences, Laboratoire d'Oenologie) | Millery, P.

AGROVOC Keywords

bodegas bottling cave cellars embotellado embouteillage food hygiene higiene de los alimentos moho moisissure moulds organoleptic properties vin vinos wines

Bibliographic information

Published in

Vigneron Champenois (France)

Volume 106 Issue 3 ISSN 0049-643X

Pagination

pp. 133-137

Other Subjects

Propiedades organolepticas; Penicillium/ aptitude a la conservation; Propriete organoleptique; Penicillium / aptitud para la conservacion; Hygiene des aliments; Penicillium / keeping quality

Language

French

Note

6 ref., Summary (Fr)

Type

Summary

In AGRIS since: 1985-08-15

Format: AGRIS AP

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[The legitimate confusion between the taste of cork and the taste of mustiness. An approach to prevention methods [fermenting rooms, vats, wine, bottling]]

1985

AGROVOC Keywords

Bibliographic information