Effect of timing of diammonium phosphate addition to fermenting grape must on the production of Ethyl carbamate in wine
Guardado en:
Publicado en: | American journal of Enology and Viticulture |
---|---|
Autor principal: | Adams, Calvin |
Otros Autores: | van Vuuren, Hennie J.J. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American journal of Enology and Viticulture v. 61, no. 1 (2010), p. 125-129 |
Materias: | |
Publicación relacionada: | Contenido en:
American journal of Enology and Viticulture |
Ejemplares similares
-
Fermentation properties of a wine yeast over-expressing the Saccharomyces cerevisiae glycerol 3-phosphate dehydrogenase gene (GPD2)
por: Barros Lopes, Miguel de -
Investigations into ethyl carbamate, n-propyl carbamate, and urea in fortified wines
por: Daudt, C. E. -
The influence of galvanic field on Saccharomyces cerevisiae in grape must fermentation
por: Berovic, M. -
Impact of glucose - fructose - ratio on stuck fermentations practical experiences to restart stuck fermentations
por: Gafner, Jürg -
Comparison of volatiles produced by four Saccharomyces cerevisiae strains isolated from Monastrell musts
por: Mateo, J. J.