Composti fenolici di Ervi e Barbera

Back to the item: Tasting of the experimental wines produced within the framework of the Plan

Pictures
Tasting of experimental wines produced within SalViBio project
SensoryLab of the Università Cattolica del Sacro Cuore
SensoryLab of the Università Cattolica del Sacro Cuore
Barbesino
Ervi
Barbesino and Ortrugo titratable acidity
Composti fenolici di Ervi e Barbera
Sensory analysis results
Tasting participants

password recovery

Categories

Progetto finanziato nella sottomisura 16.1 del Programma di Sviluppo Rurale 2014-2020 della Regione Emilia Romagna
copyrights SalViBio @2020

This website and its related third-party services make use of cookies necessary for the purposes described in the cookie policy. If you want to learn more about cookies or how to disable them (either totally or partially), please see the cookie policy. By closing this banner, scrolling through this page, clicking on a link or continuing navigation in any other way, you consent to the use of cookies.
More information OK

- A +