论文信息 - Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines - 字舞流文

Effect of the Addition of Non-Saccharomyces at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines

R. Ferrer-Gallego | M. Mestres | I. Andorrà | Noelia Espligares | M. Puxeu | A. M. Mislata | S. de Lamo