Descripció del tast de vins elaborats amb la varietat sumoll

Authors

  • Montse Nadal
  • Joan Rovira

Abstract

El treball consta de dues parts: en la primera s'introdueixen les característiques de la varietat (aptituds agronòmiques i enològiques) que tenen relació amb el perfil sensorial, mentre que en la segona es presenta la descripció del tast dels diferents tipus de vins que s'elaboren a partir de sumoll. Al final, s'adjunten les fitxes de les anàlisis dels vins, on succintament consten trets generals de la verema i la vinificació de cadascun d'ells.

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Published

2013-04-22

How to Cite

Nadal, M., & Rovira, J. (2013). Descripció del tast de vins elaborats amb la varietat sumoll. Dossiers Agraris, (14), 65–76. Retrieved from https://revistes.iec.cat/index.php/DA/article/view/80509.001

Issue

14 : La varietat sumoll

Section

Articles

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