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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

AuthID
P-003-4TT

Author(s)

Vilela Moura, A

Schuller, D

Falco, V

Mendes Faia, A

Corte Real, M

Document Type

Article

Year published

2010

Published

in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605

Volume: 141, Issue: 3, Pages: 165-172 (8)

Indexing

Wos^®

Scopus^®

Pubmed^®

Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.ijfoodmicro.2010.05.006

Pubmed: 20626097

Scopus: 2-s2.0-77954311229

Wos: WOS:000280343600004

Source Identifiers

ISSN: 0168-1605

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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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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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