Oxidation-reduction potential affects medium-chain fatty acid ethyl ester production during wine alcohol fermentation
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference56 articles.
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1. Esters and higher alcohols regulation to enhance wine fruity aroma based on oxidation-reduction potential;LWT;2024-05
2. Controlled Aeration Driven by Oxidation-Reduction Potential Affects Ester Profile in Wine Alcohol Fermentation with Different Starter Cultures;Australian Journal of Grape and Wine Research;2023-03-31
3. Advanced Monitoring and Control of Redox Potential in Wine Fermentation across Scales;Fermentation;2022-12-22
4. Cultivar-Dependent Effects of Non-Saccharomyces Yeast Starter on the Oenological Properties of Wines Produced from Two Autochthonous Grape Cultivars in Southern Italy;Foods;2022-10-26
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