The impact of oxygen on the final alcohol content of wine fermented by a mixed starter culture
Contiene además supplementary material.-- 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: | artículo |
| 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:10261/109622 |
| Acceso en línea: | http://hdl.handle.net/10261/109622 |
| Access Level: | acceso abierto |
| Palabra clave: | Low alcohol Non-Saccharomyces yeasts Respiratory quotient Dissolved oxygen Volatile acidity |
| Sumario: | Contiene además supplementary material.-- 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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