Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration

  1. Santamaría, P.
  2. González-Arenzana, L.
  3. Escribano-Viana, R.
  4. Garijo, P.
  5. Sanz, S.
  6. Gutiérrez, A.R.
Aldizkaria:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Argitalpen urtea: 2022

Alea: 102

Zenbakia: 13

Orrialdeak: 6163-6168

Mota: Artikulua

DOI: 10.1002/JSFA.12078 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus