Vit.En. - Modellare il profilo aromatico dei vini attraverso la gestione del diacetile.

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	<p>di S. Krieger, M. D&eacute;l&eacute;ris-Bou, A. Dumont, J.M. Heras<br /><br /><em>Vitenda 2013</em><br /><br />Il diacetile, responsabile del carattere "burrato" di un vino, pu&ograve; essere regolato mediante una gestione accorta dell'inoculo dei batteri malolattici.</p>    
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        	        	<li><a href="/files/d19/d19a0cd1f5ed2372a2482887fb8ba92d.pdf" title="Scarica MOdellare il profilo aromatico dei vini" target="_blank">MOdellare il profilo aromatico dei vini</a></li>
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View::_render() - CORE/cake/libs/view/view.php, line 646
View::renderLayout() - CORE/cake/libs/view/view.php, line 442
View::render() - CORE/cake/libs/view/view.php, line 380
Controller::render() - CORE/cake/libs/controller/controller.php, line 733
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Dispatcher::dispatch() - CORE/cake/dispatcher.php, line 230
[main] - APP/webroot/index.php, line 84

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        	        	<li><a href="/files/d19/d19a0cd1f5ed2372a2482887fb8ba92d.pdf" title="Scarica MOdellare il profilo aromatico dei vini" target="_blank">MOdellare il profilo aromatico dei vini</a></li>
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        	        	<li><a href="/files/d19/d19a0cd1f5ed2372a2482887fb8ba92d.pdf" title="Scarica MOdellare il profilo aromatico dei vini" target="_blank">MOdellare il profilo aromatico dei vini</a></li>
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Vit.En. - Modellare il profilo aromatico dei vini attraverso la gestione del diacetile.

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Modellare il profilo aromatico dei vini attraverso la gestione del diacetile.

TAG: Vitenda 2013, Vitenda

di S. Krieger, M. Déléris-Bou, A. Dumont, J.M. Heras

Vitenda 2013

Il diacetile, responsabile del carattere "burrato" di un vino, può essere regolato mediante una gestione accorta dell'inoculo dei batteri malolattici.

Allegati:

MOdellare il profilo aromatico dei vini