Winemaking of Sangiovese grapes with and without the addition of different oenological tannins in order to increase the colour intensity of Chianti wine

261-271 p.

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  Codice DOI: 10.12871/0021857201536

  ISSN: 2283-5431

  Permalink: https://digital.casalini.it/10.12871/0021857201536