BIO Web Conf.
Volume 9, 201740th World Congress of Vine and Wine
|Number of page(s)||3|
|Published online||04 July 2017|
- European Union, Commission Regulation (EC) N° 606/2009 laying down the categories of grapevine products, oenological practices and the applicable restrictions, O.J.E.U. L153(606/2009), pp. 1–59 (2009)
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- OIV, “Resolution OENO-TECHNO 15-583 Step 7. Treatment of musts with calcium sulphate for liqueur wines.” 2017
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- J. Gómez, C. Lasanta, J. M. Palacios-Santander, and L. M. Cubillana-Aguilera, “Chemical modeling for pH prediction of acidified musts with gypsum and tartaric acid in warm regions”, Food Chem. 168 , pp. 218–224 (2015) [CrossRef] [PubMed]
- J. Gomez et al., “Comprehensive chemical study of the acidification of musts in Sherry area with calcium sulphate and tartaric acid.”, in 39th World Congress of Vine and Wine (2016)
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