Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization-Reference-Cited by-同舟云学术

Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization

Published:1999-12 Issue:10 Volume:32 Page:683-689
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Rodrı́guez Mozaz S,Garcı́a Sotro A,Garrido Segovia J,Ancı́n Azpilicueta C

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Influence of vacuum filtration of viura must on the concentration of fatty acids and their utilization in fermentation;Ancı́n;Food Research International,1996

4. Clarification by vacuum filtration of grenache must. Utilization of free amino acids during fermentation and bottle-aging of wine;Ancı́n;American Journal of Enology and Viticulture,1996

5. Influence of prefermentation clarification on nitrogenous contents of musts and wines;Ayestarán;Journal of Agricultural and Food Chemistry,1995

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