Influence of the temperature and the origin of CO2 (anaerobiosis methodology) on the intracellular fermentation of wines made by carbonic maceration
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DOI: 10.1002/jsfa.12078
Abstract: Abstract 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… read more here.
Keywords: co2; carbonic maceration; intracellular fermentation; methodology ... See more keywords