Calidad y compuestos arom.ticos de vinos rosados elaborados con maceraci.n prefermentativa y adici.n de enzimas.
2003
Salinas M.R. | [email protected] J. | Pardo F. | Zalaca.n A. | Alonso G.L.
AGROVOC Keywords
Bibliographic information
Other Subjects
Compos. aromatique; Compuestos arom.ticos; Vin ros.; Piel vegetal; Preparaci.n enzim.tica; Stabilit.; Fermentaci.n; Vinificaci.n; Pr.paration enzymatique
Language
Spanish; Castilian
Note
2 gr.f.; 3 ref.
ISBN
84-8125-201-8
Translated Title
English.
[Quality and aromatic compounds of rose wines processing with skin contact and enzymes addition]. [Spanish]
Type
Monograph; Conference Paper; Conference Part; Conference Proceedings
Conference
S"yuz po Khranitelna Promishlenost k"m FNTS, Sofia (Bulgaria). B"lgarska Asotsiatsiya za Khranitelna i Pitejna Industriya.
Corporate Author
Universidad de Castilla-La Mancha, Albacete (Espa.a). Escuela T.cnica Superior de Ingenieros Agr.nomos
2012-11-15
AGRIS AP
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