Influence of the temperature and the origin of CO(2) (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration

BACKGROUND: The present study aimed to determine the optimal conditions for making wines by the carbonic maceration (CM) method. In this test, we attempted to identify the causes of the higher volatile acidity of some wines vinified by this method. Accordingly, we measured the development and speed...

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Detalles Bibliográficos
Autores principales: Santamaría, Pilar, González‐Arenzana, Lucía, Escribano‐Viana, Rocío, Garijo, Patrocinio, Sanz, Susana, Gutiérrez, Ana Rosa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley & Sons, Ltd. 2022
Materias:
Short Communications
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9546269/
https://www.ncbi.nlm.nih.gov/pubmed/35716024
http://dx.doi.org/10.1002/jsfa.12078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9546269/
https://www.ncbi.nlm.nih.gov/pubmed/35716024
http://dx.doi.org/10.1002/jsfa.12078

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