The Effect of New Inhibitors on Malolactic Fermentation of Wines
This study deals with the influence of various oenological preparations on malolactic fermentation. The influence of chitosan, fumaric acid, a tannin-based (Estaan) oenological preparation and medium-chain fatty acids (MCFAs) was investigated, along with a new preparation based on a combination of s...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI AG
2025-10-01
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| Serie: | Fermentation |
| Soggetti: | |
| Accesso online: | https://www.mdpi.com/2311-5637/11/11/621 |
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