Sensory acceptance drivers of pre-fermentation dehydration and submerged cap red wines produced from Vitis labrusca hybrid grapes
de Castilhos, Maurício B.M., Garcia Maia, João Dimas, Gómez-Alonso, Sergio, Del Bianchi, Vanildo Luiz, Hermosín-Gutiérrez, IsidroТом:
69
Мова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.01.043
Date:
June, 2016
Файл:
PDF, 865 KB
english, 2016
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