Zobrazeno 1 - 1
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pro vyhledávání: '"Sara Windhotz"'
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has a
Externí odkaz:
https://doaj.org/article/96684a3c54484d52a6357363b72ae945