The effect of cation exchange resin treatment of grape must on the chemical and sensory characteristics of base wines for sparkling wineBruno Cisilotto, Simone Bertazzo Rossato, Evandro Ficagna, Luísa Carolina Wetzstein, Angelo Gava, Gisele Mion Gugel, Ana Paula Longaray Delamare and Sergio EcheverrigarayCiência Téc. Vitiv., 34 2 (2019) 91-101DOI: https://doi.org/10.1051/ctv/20193402091
