Open Access<p>The Influence of Conventional and Biodynamic Winemaking Processes on the Quality of Sangiovese Wine</p>
Author(s) -
Monica Picchi,
Valentina Canuti,
Mario Bertuccioli,
Bruno Zai
Publication year - 2020
Publication title -
international journal of wine research
Language(s) - English
Resource type - Journals
ISSN - 1179-1403
DOI - 10.2147/ijwr.s245183
Subject(s) - winemaking , wine , vintage , winery , quality (philosophy) , malolactic fermentation , food science , aroma of wine , aroma , chemistry , biology , philosophy , epistemology , lactic acid , biochemistry , bacteria , genetics