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Comparison of MCFA and Other Methods of Terminating Alcohol Fermentation and Their Influence on the Content of Carbonyl Compounds in Wine
This study deals with the effects of the use of a mixture of medium-chain fatty acids (MCFA) at the end of the alcohol fermentation process on the content of carbonyl compounds in wine. During the experiment, the effects of the addition of MCFA at doses of 10 and 20 mg/L were compared to the termina...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7729861/ https://www.ncbi.nlm.nih.gov/pubmed/33291809 http://dx.doi.org/10.3390/molecules25235737 |