effect of pH and ethanol on the astringent sub-qualities of red wine, and the implications for optimum grape maturity
By: by Palmina De Miglio.
Publisher: Brock University, Dept. of Biological Sciences
Published: 2004
Place of publication: St. Catharines, Ont
Language: eng
Number of pages: 202
Subjects: Wine -- Flavor and odor.; Wine -- Chemistry.; Wine -- Evaluation.; Wine and wine making.