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Chemical, physical, and microbiological stability of wines and brandies /

Ough, C. S.

Chemical, physical, and microbiological stability of wines and brandies / C. S. Ough. - Rehovot : Israel Wine Institute, 1964. - 33, 26 leaves ; 24 cm.

Cover title.

Includes bibliographical references (leaves 31-33)

LCCN: he 67001154

Subjects--Topical Terms:
Wine and wine making.
Brandy.

LC Class. No.: TP548 / .O73

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