Clarification by vacuum filtration of grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine
- Carmen Ancín Azpilicueta 1
- Belén Ayestarán Iturbe 1
- Julián Garrido
-
1
Universidad Pública de Navarra
info
ISSN: 0002-9254
Year of publication: 1996
Volume: 47
Issue: 3
Pages: 313-322
Type: Article
More publications in: American Journal of Enology and Viticulture