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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2023
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| Materias: | |
| 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 |