Use of fumaric acid to control pH and inhibit malolactic fermentation in wines-Reference-Cited by-同舟云学术

Use of fumaric acid to control pH and inhibit malolactic fermentation in wines

Published:2019-11-07 Issue:2 Volume:37 Page:228-238
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Morata Antonio¹^ORCID,Bañuelos María Antonia²^ORCID,López Carmen¹^ORCID,Song Chenli¹,Vejarano Ricardo³^ORCID,Loira Iris¹^ORCID,Palomero Felipe¹^ORCID,Suarez Lepe Jose Antonio¹^ORCID

Affiliation:

1. EnotecUPM, Chemistry and Food Technology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain

2. Biotechnology-Vegetal Biology Department, ETSIAAB, Universidad Politécnica de Madrid, Madrid, Spain

3. Faculty of Engineering, Universidad Privada del Norte (UPN), Trujillo, Peru

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2019.1684574

Reference34 articles.

1. Effects of reduced levels of sulfite in wine production using mixtures with lysozyme and dimethyl dicarbonate on levels of volatile and biogenic amines

2. [CFR] Code of Federal Regulations. 2017. 21CFR172.350. Code of Federal Regulations Title 21, Vol. 3. Revised on April 1st, 2017. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=172.350&SearchTerm=fumaric%20acid

3. Addition of Fumaric Acid and Sodium Benzoate as an Alternative Method To Achieve a 5-log Reduction of Escherichia coli O157:H7 Populations in Apple Cider

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