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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley & Sons, Ltd.
2022
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| Materias: | |
| 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 |