Effect of Some Oenological Practices Applied Before the Alcoholic Fermentation on the Chemical Composition and Sensory Characteristics of White Wines
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
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© 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.