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Published in 2018 at "Food research international"
DOI: 10.1016/j.foodres.2018.03.081
Abstract: Abstract Microoxygenation (Mox) is widely used in winemaking to improve color, in-mouth properties and aroma, but its use is not always predictable. Here we investigate the effect of Mox, (while monitoring viable yeasts and SO2…
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Keywords:
wine;
viable yeasts;
effect;
microoxygenation ... See more keywords