A carregar...
Yeast's balancing act between ethanol and glycerol production in low‐alcohol wines
Alcohol is fundamental to the character of wine, yet too much can put a wine off‐balance. A wine is regarded to be well balanced if its alcoholic strength, acidity, sweetness, fruitiness and tannin structure complement each other so that no single component dominates on the palate. Balancing a wine&...
Na minha lista:
| Publicado no: | Microb Biotechnol |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2017
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5328816/ https://ncbi.nlm.nih.gov/pubmed/28083938 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/1751-7915.12488 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|