Effect of SO2 on the formation and evolution of volatile compounds in wines

Saved in:
Bibliographic Details
Published in:Food control 2007-12, Vol.18 (12), p.1501-1506
Main Authors: Garde-Cerdán, T, Ancín-Azpilicueta, C
Format: Article
Language:English
Subjects:
acids
alcoholic fermentation
alcohols
ambient temperature
bottles
bottling
esters
flor yeasts
grape must
odor compounds
Saccharomyces cerevisiae
sterilizing
storage time
sulfur dioxide
wine aging
wine quality
wines
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2006.11.001