BIO Web of Conferences

Reducción del contenido de alcohol y pH de vinos tintos Pinot noir y Tannat empleando uvas con diferentes niveles de maduración

D. Piccardo, G. Favre, O. Pascual, J.M. Canals, F. Zamora and G. González-Neves

BIO Web Conf., 12 (2019) 02023

Published online: 19 February 2019

DOI: 10.1051/bioconf/20191202023

D. Piccardo

G. Favre

O. Pascual

J.M. Canals

F. Zamora

G. González-Neves

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