Consecutive Alcoholic Fermentations of White Grape Musts with Yeasts Immobilized on Grape Skins - Effect of Biocatalyst Storage and So2 Concentration on Wine Characteristics

AuthID
 P-009-VQD
5
Author(s)
Vilanova, M
·
Document Type
Article
Year published
2014
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 59, Issue: 2, Pages: 1114-1122 (9)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-84907598530
Wos: WOS:000342527400073
Source Identifiers
ISSN: 0023-6438
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