Hydrolysis of Wine Aroma Precursors during Malolactic Fermentation with Four Commercial Starter Cultures of Oenococcus oeni
Author:
Affiliation:
1. Dipartimento di Scienza degli Alimenti, Università degli Studi di Foggia, Via Napoli 25, 71100 Foggia, Italy
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0342019
Reference33 articles.
1. Sensory descriptive analysis of the aroma of hydrolysed precursor fractions from semillon, chardonnay and sauvignon blanc grape juices
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