The reduction of pH and titratable acidity in high pH-high T.A. dry white wine
By: by William Reynolds Bonorden.
Published: 1984
Language: eng
Number of pages: 106
Subjects: Wine and wine making -- Chemistry.
Notes: Typescript.

Thesis (M.S.)--Washington State University, 1984.

Bibliography: leaves 97-102.

WSU:"Department of Food Science and Human Nutrition."