italianoenglishfrançaisdeutschespañolportuguês
Language
Search

Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine

Back to the item: Re-appearance of residual viable yeasts during wine microoxigenation applied after malolactic fermentation: Efect on the sensory profile of a Merlot wine
© All Right Reserved
ISSN 1826-1590 VAT: IT01286830334
powered by Infonet Srl Piacenza
accesso consolle apollo6
- A +
ExecTime : 1,203125