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Characteristics of the sur lie vinification method applied to Grüner Veltliner

Authors :
Pavelescu, Dragos
Publication Year :
2014

Abstract

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

Subjects

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

Details

Language :
English
Database :
OpenAIRE
Accession number :
edsair.od......3758..5e459d616b71d14aef0bf1398221632c

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