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1. Characteristics of the sur lie vinification method applied to Grüner Veltliner

Author

Pavelescu, Dragos

Subjects
amino acids, Chemische Analyse, sensorische Analyse, Gärungstechnologie, Sensorische Prüfung, sensory analysis, sur lie, biogenic amine, Reifung, higher alcohols, Aminosäuren, biogene Amine, höhere Alkohole, Hefelagerung, Grüner Veltliner
Abstract

submitted by Dragos Pavelescu Zsfassung in dt. Sprache Wien, Univ. für Bodenkultur, Diss., 2014 OeBB

Published
2014

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