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Effect of juice turbidity and yeast lees content on brandy base wine and unmatured pot-still brandy quality

2005

Van Jaarsveld, F.P. (Agricultural Research Council, Stellenbosch (South Africa). Infruitec-Nietvoorbij) | Blom, M. | Hattingh, S. | Marais, J.

AGROVOC Keywords
acide acids afrique du sud aguardientes alcohol content calidad eau de vie ester esteres esters grape juice jus de raisin levadura de vino levure de vinification quality south africa spirits teneur en alcool turbidez turbidity wine yeast zumo de uva
Bibliographic information
Volume 26 Issue 2
Pagination
pp. 116-130
Other Subjects
Acidos; Contenido alcoholico; Qualite; Turbidite; Sudafrica
Language
English
Note
Summary (En)
6 tables
4 fig., 37 ref.
Type
Summary
2006-05-15
AGRIS AP
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