Influence of the addition of sulphur dioxide and must hyperoxidation on the phenolic fractions during vinification of Sherry wines

✍ Scribed by M. Mayén; J. Mérida; M. Medina

• Book ID: 103711101
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 845 KB
• Volume: 56
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/0308-8146(95)00142-5