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

Ancín Azpilicueta, Carmen [0000-0001-7690-3204]; Ayestarán Iturbe, Belén [0000-0002-2903-1332]; Garrido, Julián

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

Detalles Bibliográficos
Autores:	Ancín Azpilicueta, Carmen [0000-0001-7690-3204], Ayestarán Iturbe, Belén [0000-0002-2903-1332], Garrido, Julián
Tipo de recurso:	artículo
Estado:	Versión publicada
Fecha de publicación:	1996
País:	España
Institución:	Universidad de La Rioja (UR)
Repositorio:	RIUR. Repositorio Institucional de la Universidad de La Rioja
OAI Identifier:	oai:portal.dialnet.es:doc/5bbc5cb3b7506047d09b51e1
Acceso en línea:	https://investigacion.unirioja.es/documentos/5bbc5cb3b7506047d09b51e1
Access Level:	acceso abierto

Descripción
Descripción no disponible.

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

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