Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
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The impact of acetate metabolism on yeast fermentative performance and wine quality: reduction of volatile acidity of grape musts and wines.Reduction of volatile acidity of acidic wines by immobilized Saccharomyces cerevisiae cells.Biological Demalication and Deacetification of Musts and Wines: Can Wine Yeasts Make the Wine Taste Better?
P2860
Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines.
description
2010 nî lūn-bûn
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2010年の論文
@ja
2010年論文
@yue
2010年論文
@zh-hant
2010年論文
@zh-hk
2010年論文
@zh-mo
2010年論文
@zh-tw
2010年论文
@wuu
2010年论文
@zh
2010年论文
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name
Effect of refermentation condi ...... the aromatic profile of wines.
@en
Effect of refermentation condi ...... the aromatic profile of wines.
@nl
type
label
Effect of refermentation condi ...... the aromatic profile of wines.
@en
Effect of refermentation condi ...... the aromatic profile of wines.
@nl
prefLabel
Effect of refermentation condi ...... the aromatic profile of wines.
@en
Effect of refermentation condi ...... the aromatic profile of wines.
@nl
P2093
P1476
Effect of refermentation condi ...... the aromatic profile of wines
@en
P2093
Côrte-Real M
Schuller D
Vilela-Moura A
P304
P356
10.1016/J.IJFOODMICRO.2010.05.006
P577
2010-07-01T00:00:00Z