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pro vyhledávání: '"Alicia González-del Pozo"'
Publikováno v:
European Food Research and Technology. 231:589-601
Micro-oxygenation is the controlled and continuous addition of small doses of oxygen to the wine in order to achieve a rational management of the evolution of the colour and mouthfeel properties of red wines. The short and, especially, the long-term
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e02ca61ea49858775987dbbe2c8c6bf0
https://doi.org/10.1007/s00217-010-1311-x
https://doi.org/10.1007/s00217-010-1311-x
