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Vol 26 (2) Paper 9
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filed under:
esters,
unmatured pot-still brandy,
brandy base wine (wine for brandy production),
brandy quality,
acids,
higher alcohols,
Chenin blanc,
Juice turbidity,
yeast lees content
F.P. van Jaarsveld*, M. Blom, S. Hattingh and J. Marais. Effect of Juice Turbidity and Yeast Lees Content on Brandy Base Wine and Unmatured Pot-still Brandy Quality.
Vol 26 (2) Paper 9.pdf
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PDF document,
642Kb
Internasionale Tafeldruifsimposium in perspektief geplaas - 2010
