Chemical characterization of must, base wine and finished sparkling wine made from piwi-varieties (original) (raw)
Everaerts, Vicky (2023) Chemical characterization of must, base wine and finished sparkling wine made from piwi-varieties. .
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Microsoft Excel - EnglishLimited to [Depositor and staff only] 369kB |
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Summary in the original language of the document
Chemical and sensorial characterization of must, base wine and finished sparkling wine made from piwi-varieties in Belgium, Northern-Italy and Germany.
| EPrint Type: | Data set |
|---|---|
| Agrovoc keywords: | LanguageValueURIEnglishchemical analysis (results) -> chemical compositionhttp://aims.fao.org/aos/agrovoc/c\_1794Englishhybrid varieties -> hybridshttp://aims.fao.org/aos/agrovoc/c\_3707 |
| Subjects: | Crop husbandry > Production systems > Fruit and berries > Viticulture |
| Research affiliation: | Belgium > Flanders > PCFruit, Research Station Fruit (Sint-Truiden) European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > SPiwi |
| Deposited By: | Everaerts, Ms Vicky |
| ID Code: | 52420 |
| Deposited On: | 07 Jul 2024 09:09 |
| Last Modified: | 07 Jul 2024 09:09 |
| Document Language: | English |
| Status: | Unpublished |
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