The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wine

by Cisilotto Bruno, Rossato Simone Bertazzo, Ficagna Evandro, Wetzstein Luísa Carolina, Gava Angelo, Mion Gugel Gisele, Longaray Delamare Ana Paula, Echeverrigaray Sergio
Published 2019-01-01