| 000 | 01097nam a2200241Ia 4500 | ||
|---|---|---|---|
| 001 | IA_Physic-chemical characteristics (pH, acidity, alcoholic degree and SO2) were normal for a red wine (3.75, 5.7 g/L, 12 % Alc. Vol. and 164 mg/L respectively). Even thought in sensorial test for attributes, "Vivante Tinto" 2006 was better that "Vivante Tinto" 2005, in preference test for pairs they were statistically equal. | ||
| 002 | EVALUACION DE COLOR, CONTENIDO DE ANTOCIANINAS Y T | ||
| 008 | 220117s xx 000 0 und d | ||
| 010 | _a187621 | ||
| 530 | _aDisponible en PDF | ||
| 583 | _a2 ej. imp. | ||
| 650 | 0 |
_aIndustria del vino _zMéxico _9149529 |
|
| 650 |
_aVinificación _9151244 |
||
| 650 |
_aVinos _xAnálisis _9156222 |
||
| 650 | 0 |
_aWine industry _zMexico _9149531 |
|
| 650 |
_aWinemaking _9151246 |
||
| 650 |
_aWines _xAnalysis _9156224 |
||
| 700 |
_aEsparza Torres, Félix, asesor _9163648 |
||
| 700 |
_aRubio Hernández, David, dir. _9148400 |
||
| 700 |
_aSalinas Moreno, Yolanda, asesor _9163724 |
||
| 942 | _cTESIS E57 2008 | ||
| 999 |
_c187621 _d187621 |
||