Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes - Concepedia

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Impact of oenological processing aids and additives on the genetic traceability of ‘Nebbiolo’ wine produced with withered grapes

11

Citations

37

References

2021

Year

Giorgio Gambino, L Ferrero, Giulia Scalzini, Camilla De Paolis, Maria Alessandra Paissoni, Susana Rı́o Segade, Simone Giacosa, Paolo Boccacci, Luca Rollè

Food Research International

BiologyEngineeringMedicineGeneticsWithered GrapesBiotechnologyGenetic EngineeringWine TastingPlant MetabolomicsGenetic TraceabilityGenetic VariationRipeningOenological Processing Aids

References

	Year	Citations

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