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Must treatments in pre-fermentation. Influence on chemical and sensory characters of some white wines

1996

Bosso, A. | Cravero, M.C. | Castino, M. (Istituto Sperimentale per l'Enologia, Asti (Italy))

AGROVOC Keywords
additif alimentaire additivi aditivos alimentarios analyse organoleptique analytical methods enriamiento fermentation fermentazione food additives grape must macerazione industriale metodi analitici mosto d'uva mosto de uva organoleptic analysis organoleptic properties polifenoles polifenoli polyphenol polyphenols raisin de cuve retting rouissage technique analytique uvas para vino uve da vino vin blanc vini bianchi vino blanco white wines wine grapes
Bibliographic information
Volume 49 Issue 2 ISSN 0370-7865
Pagination
pp. 15-36
Other Subjects
Analisi organolettiche; Propiedades organolepticas; Tecnicas analiticas; Analisis organoleptico; Propriete organoleptique; Fermentacion; Proprieta' organolettiche; Mout de vin
Language
Italian
Note
Summaries (En, It)
6 tables; 7 graphs; 29 ref.
Type
Numerical Data; Summary
1997-08-15
AGRIS AP
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