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
5
Author(s)
Schuller, D
·
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)
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Scopus®
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 20626097
Scopus: 2-s2.0-77954311229
Wos: WOS:000280343600004
Source Identifiers
ISSN: 0168-1605
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