Cover of the work “Biochemical features of the use of immobilized yeasts in the production of sparkling wines by the bottle method”. Author: Sogoyan, Karine Rudolfovna. Degree: Candidate of Sciences. Year: 1998

Biochemical features of the use of immobilized yeasts in the production of sparkling wines by the bottle method

  • 03.00.20

Yalta

208 pp.