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The evolution of phenolic compounds in red wine during post-fermentation maturation :correlation with perceived astringency and bitterness /by Maureen Frances Qualia.

Call number	TP548.5.A5Q3 2008
Author	Qualia, Maureen Frances.
Title	The evolution of phenolic compounds in red wine during post-fermentation maturation :correlation with perceived astringency and bitterness /by Maureen Frances Qualia.
Publication Date	2008
Physical Description	ix, 70 leaves :col. (some col.) ;28 cm.
General Note	Typescript.
Dissertation Note	Thesis (M.S.) - California State University, Fresno.
Bibliography Note	Includes bibliographical references.
Phy Form Avail Note	Also available online.
Local Note	Microfiche copy also available.
Subject	Wine and wine making--Analysis.;Phenols.
Corporate Name Added Entry	California State University, Fresno. College of Agricultural Sciences and Technology.
College/School	Department of Viticulture and Enology

The evolution of phenolic compounds in red wine during post-fermentation maturation :correlation with perceived astringency and bitterness /by Maureen Frances Qualia.

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The evolution of phenolic compounds in red wine during...

The evolution of phenolic compounds in red wine during...