Effects of Acetic Acid, Ethanol, and So2 on the Removal of Volatile Acidity from Acidic Wines by Two Saccharomyces Cerevisiae Commercial Strains

AuthID
 P-003-513
4
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Tipo de Documento
Article
Year published
2010
Publicado
in APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, ISSN: 0175-7598
Volume: 87, Número: 4, Páginas: 1317-1326 (10)
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Publication Identifiers
Pubmed: 20390413
SCOPUS: 2-s2.0-77955556214
Wos: WOS:000279200600011
Source Identifiers
ISSN: 0175-7598
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