Zobrazeno 1 - 4
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pro vyhledávání: '"Lorena Castellari"'
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 4, Pp 317-320 (2002)
Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence o
Externí odkaz:
https://doaj.org/article/66c42d4bc51a4a7ea5a63f16e3352d23
I vini spumanti, per nascita e per tradizione, sono considerati prodotti d'élite ed è quindi ragionevole che chi intenda produrre vini spumanti voglia proporre un prodotto di qualità. L'attuale livello di tecnologia, frutto di costante ricerca nel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::021ac6beed6c1325b97e32c771355638
http://hdl.handle.net/11585/197330
http://hdl.handle.net/11585/197330
Autor:
Antonella Macagnano, Arnaldo D'Amico, Emanuela Proietti, Corrado Di Natale, Lorena Castellari, Eugenio Martinelli, Roberto Paolesse, Stefano Campani
Publikováno v:
Sensors and Actuators B: Chemical. 77:561-566
Quality of fruit is traditionally associated with the physical characteristics, such as surface colour, shape, and firmness. Although, it is well known that the aroma is also associated with the ripening processes, this feature never resulted in any
Publikováno v:
Food Technology and Biotechnology
Volume 40
Issue 4
Volume 40
Issue 4
Insufficient wine acidity can affect wine quality and stability. To overcome this problem, DL-malic acid can be added to the grape juice prior to fermentation. We have investigated the effect of DL-malic acid on wine fermentations and its influence o