La centrifugation des mouts de champagne. Influence du debit de centrifugation [sur le degre de clarification des mouts, bourbes, turbidite delevurage, composition] (2. partie, a suivre).
1985
Rochard J. | Moulin J.P.
AGROVOC Keywords
Bibliographic information
Pagination
v.305-310(6)
Other Subjects
Clarificacion; Propiedades fisico quimicas; Mout de fruit; Separacion; Fruit must; Vinificacion; Propriete physico chimique
Language
French
Note
10 tables.
Translated Title
English.
[Centrifugation of Champagne musts. Influence of centrifugation debit [on the degree of must clarification, sludges, cloudiness, yeast removal, composition] (part 2, to be continued)]. [French]
Type
Journal Article; Journal Part
Source
Vigneron-Champenois (France). (Jun 1985). v. 106(6) p. 305-310.
Corporate Author
Comite Interprofessionnel des Vins de Champagne, Epernay (France)
2012-11-15
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