Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products
Giovanni De Francesco, Ombretta Marconi, Valeria Sileoni, Giuseppe Perretti
Topics & Concepts
Food scienceFlavourFermentationGrape wineWineChemistryBrewingSensory analysisFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism