Clarification by vacuum filtration of Grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine

Autor: Ancín, C.; Ayestarán Iturbe, Belén; Garrido, J.; 

Tipo de documento: Artículo de revista

Revista: American Journal of Enology and Viticulture. ISSN: 0002-9254. Año: 1996. Número: 3. Volumen: 47. Páginas: 313-322.



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