2006•Unpublished venueRequires access

The enzymes for the increase of the aroma in Malvasia del Chianti [Vitis vinifera L.; grapevine; varieties; white wine; Apulia]

Pasquale Tamborra, R. Lovino, Michele Savino, Serafino Suriano

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Key concepts: Vitis vinifera, Wine, White Wine, Aroma, Horticulture, Aroma of wine, Biology, Oenology

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The enzymes for the increase of the aroma in Malvasia del Chianti [Vitis vinifera L.; grapevine; varieties; white wine; Apulia] — Research Paper | ScholarLens