Influence of Pectolytic Enzymes on the Quality of Wine Maceration
Obtaining high-quality wines with a registered designation of origin means making the most of the specific features of the variety and those imprinted with technology and the place of harvesting. The aroma is due to the chemical compounds of terpenic nature that accumulate in the grapes (variety fla...
Guardat en:
| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
AcademicPres
2018-05-01
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| Col·lecció: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies |
| Matèries: | |
| Accés en línia: | http://journals.usamvcluj.ro/index.php/zootehnie/article/view/12979 |
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