Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines
| Autor: | Izquierdo-Cañas, P.M., Mena-Morales, A., Pérez-Navarro, J., García-Romero, E., Cejudo-Martín de Almagro, V.M., Guri-Baiget, S., Mallén-Pomes, J. |
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| Zdroj: | In LWT December 2021 152 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect