Diacetyl reduction by commercialSaccharomyces cerevisiaestrains during vinification
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چکیده
منابع مشابه
Malic Acid in Wine: Origin, Function and Metabolism during Vinification
The production of quality wines requires a judicious balance between the sugar, acid and flavour components of wine, i -Malic and tartaric acids are the most prominent organic acids in wine and play a crucial role in the winemaking process, including the organoleptic quality and the physical, biochemical and microbial stability of wine. Deacidification of grape must and wine is often required f...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2013
ISSN: 0046-9750
DOI: 10.1002/jib.106