Sensory Quality Control of Young vs. Aged Sweet Wines Obtained by the Techniques of Both Postharvest Natural Grape Dehydration and Fortification with Spirits During Vinification

Author： González-Álvarez Mariana  

Publisher： Springer Publishing Company

ISSN： 1936-9751

Source： Food Analytical Methods, Vol.6, Iss.1, 2013-02, pp. : 289-300

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