Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines-Reference-Cited by-同舟云学术

Impact of using Trepat and Monastrell red grape varieties on the volatile and nitrogen composition during the manufacture of rosé Cava sparkling wines

Published:2010-12 Issue:10 Volume:43 Page:1526-1532
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Pozo-Bayón M.A.,Martín-Álvarez P.J.,Moreno-Arribas M.V.,Andujar-Ortiz I.,Pueyo E.

Publisher

Elsevier BV

Subject

Food Science

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