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Q38813315-3BDC9299-3F09-4AD4-9CE4-AA87197A9E72
Q38813315-3BDC9299-3F09-4AD4-9CE4-AA87197A9E72
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38813315-3BDC9299-3F09-4AD4-9CE4-AA87197A9E72
Changes in volatile composition and sensory attributes of wines during alcohol content reduction.
P2860
Q38813315-3BDC9299-3F09-4AD4-9CE4-AA87197A9E72
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38813315-3BDC9299-3F09-4AD4-9CE4-AA87197A9E72
rank
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type
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wasDerivedFrom
844331faa2e687d42701093faa8a69f8dfeb36cf
P2860
Evolution of quality parameters during red wine dealcoholization by osmotic distillation.