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Evaluating the Atypical Aging Potential Development in Spar..:
Delaiti, Simone
;
Nardin, Tiziana
;
Roman, Tomas
..
Journal of Agricultural and Food Chemistry. 72 (2024) 9 - p. 4918-4927 , 2024
Link:
https://doi.org/10.1021/acs.jafc.3c07037
RT Journal T1 <Title>Evaluating the Atypical Aging Potential Development in Sparkling Wines Can Be Achieved by Assessing the Base Wines at the End of the Alcoholic Fermentation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c07037&Exemplar=1&LAN=DE A1 Delaiti, Simone A1 Nardin, Tiziana A1 Roman, Tomas A1 Pedò, Stefano A1 Larcher, Roberto PB American Chemical Society (ACS) YR 2024 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 72 IS 9 SP 4918 OP 4927 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c07037 DO https://doi.org/10.1021/acs.jafc.3c07037 SF ELIB - SuUB Bremen
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