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dc.contributor.authorSpecht, Katie Scullyen_US
dc.date.accessioned2015-04-09T17:44:21Z
dc.date.available2015-04-09T17:44:21Z
dc.date.issued2000en_US
dc.identifier.urihttps://hdl.handle.net/1813/39806
dc.descriptionSelected enzymatic activities can have positive and negative effects on the mouthfeel and aromatic characteristics of red and white wines. Different enzymatic applications and their effects are examined.en_US
dc.subjectEnzymesen_US
dc.subjectWine--Reden_US
dc.subjectWine--Whiteen_US
dc.subjectWine--Aromaen_US
dc.titleEnzymes for Aroma and Mouthfeel Enhancementen_US


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