Evolution of fatty acid contents in Garnacha and Viura musts during fermentation and the aging of wine

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 206, Issue 2, 1998, Pages 143-147

  Ancín, Carmen ^a   Ayestarán, Belén ^a   García, Asunción ^a   Garrido, Julián ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Fatty acids; Fermentation; GC; Musts; Wine

Indexed keywords

EID: 0001084794     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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