A Study of Amino Acid Metabolism and the Production of Higher Alcohols and Their Esters in Sparkling Wines
The presented article is focused on the study of amino acid metabolism and the related production of fusel alcohols and their esters in the secondary fermentation of sparkling wines. The production of fusel alcohols and their esters as a by-product of the metabolism of individual amino acids during...
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| Autors principals: | , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2025-12-01
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| Col·lecció: | Fermentation |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2311-5637/12/1/5 |
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