Capture of Fermentation Gas from Fermentation of Grape Must

During alcoholic fermentation, a considerable amount of carbon dioxide (CO(2)) is produced, and the stream of CO(2) can strip aromatic substances from the fermenting must. Aroma losses during fermentation can be significant and may lead to a reduction in wine quality. This study is focused on new fe...

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Detalles Bibliográficos
Autores principales: Prusova, Bozena, Humaj, Jakub, Kulhankova, Michaela, Kumsta, Michal, Sochor, Jiri, Baron, Mojmir
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914771/
https://www.ncbi.nlm.nih.gov/pubmed/36766103
http://dx.doi.org/10.3390/foods12030574

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914771/
https://www.ncbi.nlm.nih.gov/pubmed/36766103
http://dx.doi.org/10.3390/foods12030574

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