Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines
Authors
Vanyo Haygarov
Bulgaria
Dimitar Dimitrov
Bulgaria
Elka Kóňová
Slovakia
Language: English
Page range: 30 - 34
Published on: Feb 7, 2017
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Related subjects:
© 2017 Tatyana Yoncheva, Vanyo Haygarov, Dimitar Dimitrov, Elka Kóňová, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.