Influence of Saccharomyces uvarum on Volatile Acidity, Aromatic and Sensory Profile of Malvasia delle Lipari Wine
The present study investigated chemical and sensory properties of Malvasia delle Lipari DOC (Denomination of Controlled Origin) wine fermented with a cryotolerant strain of Saccharomyces uvarum, characterized by low levels of acetic acid production. In particular, experimental wine was tested for vo...
| المؤلفون الرئيسيون: | , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
University of Zagreb Faculty of Food Technology and Biotechnology
2007-01-01
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| سلاسل: | Food Technology and Biotechnology |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://hrcak.srce.hr/file/48179 |