Effect of maceration time and number of pressings down on the physical and chemical characteristics of Cabernet Sauvignon wine
1996
Manfroi, V. | Rizzon, L.A.
AGROVOC Keywords
Bibliographic information
Volume
30
Issue
1
ISSN
0101-3637
Pagination
pp. 60-65
Other Subjects
Composicion quimica; Propriedade fisico-quimica; Propiedades fisico-quimicas; Maceracao; Maceracion; Vinificacion; Propriete physicochimique; Maceration
Language
Portuguese
Note
Summaries (En, Pt)
13 ref.
Type
Summary
1997-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Biblioteca Nacional de Agricultura
If you notice any incorrect information relating to this record, please contact us at [email protected]