Wird geladen...
Effects of a Small Increase in Carbon Dioxide Pressure during Fermentation on Wine Aroma
The present study tested the effect of a slight increase in pressure (from 0 to 1 bar) during the fermentation on the wine aroma profile. Fermentations were carried out with a commercial dry yeast on Sangiovese juice in the absence of berry skins. The wine samples fermented under slight overpressure...
Gespeichert in:
| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2020
|
| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7589022/ https://ncbi.nlm.nih.gov/pubmed/33086729 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101496 |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|