Acides aminés dans les vins mousseux (1)
The authors have determined the composition in amino acids of sparkling wines produced by various methods. This research involved both commercially available wines and products from one and the same base wine. After statiscal processing of the results, the authors reach the conclusion of a redistrib...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
International Viticulture and Enology Society
1984-03-01
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| Series: | OENO One |
| Online Access: | https://oeno-one.eu/article/view/1759 |