Saturation of grape musts with CO2: A technique to reduce the use of SO2 in white wines
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.
Published in Food science & technology (01.12.2021)
Published in Food science & technology (01.12.2021)
Get full text
Journal Article