The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited.
| Autores: | , , , |
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| Tipo de recurso: | conjunto de datos |
| Estado: | Versión publicada |
| Fecha de publicación: | 2015 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/109626 |
| Acceso en línea: | http://hdl.handle.net/10261/109626 |
| Access Level: | acceso abierto |
| Palabra clave: | Low alcohol Non-Saccharomyces yeasts Respiratory quotient Dissolved oxygen Volatile acidity |
| Sumario: | This article is distributed under the terms of the Creative Commons Attribution License which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. |
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