Rapid induction of ageing character in brandy products: part I. Effects on extraction media and preparation conditions
págs. 1-15
Rapid induction of ageing character in brandy products: part II. Influence of type of oak
págs. 16-23
Rapid induction of ageing character in brandy products: Part III. Influence of toasting
págs. 24-37
págs. 38-42
págs. 43-48
Bacterial inoculation strategies for the achievemnt of malolactic fermentation in high-alcohol wines
Giacomo Zapparoli, E. Tosi, Michela Azzolini, Paola Vagnoli, Sibylle Krieger-Weber
págs. 49-55
págs. 56-64
págs. 65-71
págs. 72-90
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