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.
Revue:
Journal of the Science of Food and Agriculture

ISSN: 1097-0010,  0022-5142

Année de publication: 2022

Volumen: 102

Número: 13

Pages: 6163-6168

Type: Article

DOI: 10.1002/JSFA.12078 GOOGLE SCHOLAR lock_openAccès ouvert editor
Dépôt institutionnel: lock_openAccès ouvert Editor
La source de données: Scopus