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.
| Authors: | , , , |
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| Format: | article |
| Status: | Published version |
| Publication Date: | 2015 |
| Country: | España |
| Institution: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repository: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/109622 |
| Online Access: | http://hdl.handle.net/10261/109622 |
| Access Level: | Open access |
| Keyword: | Low alcohol Non-Saccharomyces yeasts Respiratory quotient Dissolved oxygen Volatile acidity |
| Summary: | 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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