Nitrogen Sources Added to Must: Effect on the Fermentations and on the Tempranillo Red Wine Quality
© 2020 by the authors.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2020
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| Subjects: | Nitrogen, Tempranillo red wine, Alcoholic and malolactic fermentations, Amino acids, Volatile compounds, Wine quality, |
| Online Access: | http://hdl.handle.net/10261/220368 |
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