Zobrazeno 1 - 1
of 1
pro vyhledávání: '"J. Courtoisier"'
Publikováno v:
OENO One, Vol 17, Iss 4, Pp 269-280 (1983)
The pectins extracted in a hot acid medium (pH 1,4 at 70 °C for 4 hours) from Carignan pomace washed in hot water (75 °C, 30 mn) desceded and pipped stemmed are different according to the vinification methods. in traditional vinifica tion with crus
Externí odkaz:
https://doaj.org/article/77733056b6744a188243502095bddc85
