[Hyperoxidation of musts in Champagne processing]
1989
Blanck, G. (Comite Interprofessionnel du Vin de Champagne, Epernay (France). Servicces Techniques) | Valade, M.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 333-345
Other Subjects
Composicion; Propiedades organolepticas; Vin/ technologie appropriee; Qualite; Wines/ appropriate technology; Vinificacion; Mout de fruit; Oxigeno; Propriete organoleptique; Vinos/ tecnologia apropiada; Fruit must; Oxidacion; Oxygene
Language
French
Note
5 ref
1990-08-15
AGRIS AP
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