Determination of the amount of volatile acids in oxidized wines and neutralization of these by using chemical reagents and biological materials-Reference-Cited by-同舟云学术

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Determination of the amount of volatile acids in oxidized wines and neutralization of these by using chemical reagents and biological materials

Published:2021-01-30 Issue: Volume: Page:
ISSN:2190-6815
Container-title:Biomass Conversion and Biorefinery
language:en
Short-container-title:Biomass Conv. Bioref.

Author:

Babincev Ljiljana M.,Jović Srđan

Publisher

Springer Science and Business Media LLC

Subject

Renewable Energy, Sustainability and the Environment

Link

http://link.springer.com/content/pdf/10.1007/s13399-021-01339-7.pdf

Reference19 articles.

1. LJ Gojkovic-Bukarica, Black wine is the most important source of healthy nutrition, Magično bilje, 2010.

2. Nikićević N (2002) Practicum in the technology of strong alcoholic drinks (script). Fac Agric, Belgrade

3. Cortell J, Sivertsen H, Kennedy J, Heymann H (2008) Influence of vine vigor on Pinot noir fruit composition, with chemical analysis and wine sensory attributes. J J Enol Vertical 59(1):1–10

4. Blesic M (2006) Technology of wine. University of Sarajevo, Sarajevo

5. DZ Simon, Great wine book, Profile D.O.O., Belgrade, 2009.

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The formation of volatiles in fruit wine process and its impact on wine quality;Applied Microbiology and Biotechnology;2024-07-17

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