Les modalités de mise en oeuvre des écorces de levure en vinification (1)
The stimulatory action produced by yeast ghosts on alcoholic fermentation is greatest when they are added to the grape must after the fermentation of the first 50 g per liter of sugar. If they are added either before or after this point, their effect is diminished. This stimulation acts along with e...
Tallennettuna:
| Päätekijät: | , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
International Viticulture and Enology Society
1984-06-01
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| Sarja: | OENO One |
| Linkit: | https://oeno-one.eu/article/view/1755 |
| Tagit: |
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