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Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125605
Abstract: Recently, A.O.C. Rioja have selected and enlisted the Tempranillo blanco as a new grapevine variety to be cultivated in this area. This is the first report that studies amino acid and ammonium composition of grape…
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Keywords:
wine amino;
tempranillo blanco;
amino acids;
must wine ... See more keywords
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Published in 2022 at "Letters in Applied Microbiology"
DOI: 10.1111/lam.13657
Abstract: Fermentation of grape must to wine is carried out by a complex microbial mixture, which also involves spoilage yeasts of wine. The latter yeasts produce organoleptic changes that cause significant economic losses to the wine…
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Keywords:
interaction;
mathematical model;
different physicochemical;
must wine ... See more keywords
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Published in 2017 at "OENO One"
DOI: 10.20870/oeno-one.2017.51.4.2039
Abstract: Aims: Soil acidity decreases soil fertility and grapevine growth. Aluminum toxicity has been recognized as one of the most common causes of reduced grape yields in acid vineyard soils. The main aim of this study was…
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Keywords:
effects liming;
wine quality;
grape yield;
soil ... See more keywords
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Published in 2020 at "Fermentation"
DOI: 10.3390/fermentation6010038
Abstract: Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has…
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Keywords:
uninvited guests;
copper containing;
guests wine;
copper ... See more keywords