A. Morata, C. Vaquero, F. Palomero, I. Loira, M. A. Bañuelos, and J. A. Suárez-Lepe. “Technology of Vermouth Wines.” In Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban, 35–64. Woodhead Publishing, 2019.
Cross-category evidence on botanical extraction variables and volatile versus nonvolatile transfer.
A. Morata, C. Vaquero, F. Palomero, I. Loira, M. A. Bañuelos, and J. A. Suárez-Lepe, “Technology of Vermouth Wines,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 44–49.
A. Morata, C. Vaquero, F. Palomero, I. Loira, M. A. Bañuelos, and J. A. Suárez-Lepe, “Technology of Vermouth Wines,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 44–49.
49
44
A. Morata et al., “Technology of Vermouth Wines,” 44–49.
Technology of Vermouth Wines
Fresh full-copy review: chapter authors and printed locators match the supplied volume; PDF sheets are printed pages +25. Reference covers printed 44–49; use individual linked Excerpts for narrower passages and current critical qualifications. Same published work as SRC-259, not independent corroboration.
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