Formation of sulphurous acid through reduction of sulphates during fermentation of must.
Open Access
- 1 May 1972
- journal article
- Published by Research Institute of Brewing and Malting, Plc. (Vyzkumny Ustav Pivovarsky a Sladarsky) in KVASNY PRUMYSL
- Vol. 18 (5) , 104-107
- https://doi.org/10.18832/kp1972008
Abstract
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