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

  1. Carmen Ancín Azpilicueta 1
  2. Belén Ayestarán Iturbe 1
  3. Julián Garrido
  1. 1 Universidad Pública de Navarra
    info

    Universidad Pública de Navarra

    Pamplona, España

    ROR https://ror.org/02z0cah89

Revue:
American Journal of Enology and Viticulture

ISSN: 0002-9254

Année de publication: 1996

Volumen: 47

Número: 3

Pages: 313-322

Type: Article

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Dépôt institutionnel: lock_openAccès ouvert Editor
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