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Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine

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Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine

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Mulugeta Tesfay, B. (2009). Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine. Universitat Politècnica de València. http://hdl.handle.net/10251/14549

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Title: Comparative study of the effect of wine aging on lees, mycooxigenation and the addition of commercially prepared manoprotein on red wine
Author: Mulugeta Tesfay, Belay
Director(s): Aleixandre Benavent, José Luís
UPV Unit: Universitat Politècnica de València. Servicio de Alumnado - Servei d'Alumnat
Read date / Event date:
2009-07
Issued date:
Abstract:
In this work a comparative study was done on a red wine made from Bobal grape variety to study the effects of aging with lees, use of microoxygenation and addition of commercially prepared manoproteins on its polyphenols ...[+]
Subjects: Red wine , Bobal , Sur lie , Micro-oxygenation , Polyphenols
Copyrigths: Cerrado
Publisher:
Universitat Politècnica de València
degree: Máster Universitario en Viticultura, Enología y Gestión de la Empresa Vitivinícola-Màster Universitari en Viticultura, Enologia i Gestió de l'Empresa Vitivinícola
Type: Tesis de máster

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