Effect of the contact with fermentation-lees or commercial-lees on the volatile composition of white wines

Author: Bautista Raquel   Fernández Esperanza   Falqué Elena  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.224, Iss.4, 2007-02, pp. : 405-413

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