Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae-Reference-Cited by-同舟云学术

Effect of grape juice composition and nutrient supplementation on the production of sulfur dioxide and carboxylic compounds bySaccharomyces cerevisiae

Published:2017-12-12 Issue:2 Volume:24 Page:260-266
ISSN:1322-7130
Container-title:Australian Journal of Grape and Wine Research
language:en
Short-container-title:Australian Journal of Grape and Wine Research

Author:

Andorrà I.¹,Martín L.¹,Nart E.¹,Puxeu M.¹,Hidalgo C.¹,Ferrer-Gallego R.¹^ORCID

Affiliation:

1. Centro Tecnológico del Vino (VITEC); E 43730 Falset Tarragona Spain

Funder

Spanish Ministerio de Ciencia e Innovación

Publisher

Wiley

Subject

Horticulture

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ajgw.12325/fullpdf

Reference32 articles.

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3. Biotechnological strategies for controlling wine oxidation;Comuzzo;Food Engineering Reviews,2013

4. The wine headache: consumer perceptions of sulfites and willingness to pay for non-sulfited wines;Costanigro;Food Quality and Preference,2014

5. A liquid chromatographic method optimization for the assessment of low and high molar mass carbonyl compounds in wines;Azevedo;Journal of Separation Science,2009

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