Autor:	José Manuel, Rodríguez-Nogales, Guillermo, Simó, Silvia, Pérez-Magariño, Estela, Cano-Mozo, Encarnación, Fernández-Fernández, Violeta, Ruipérez, Josefina, Vila-Crespo
Rok vydání:	2019
Předmět:	Biogenic Amines Alginates Fermentation Color Muramidase Wine Saccharomyces cerevisiae Amino Acids Silicon Dioxide Oenococcus
Zdroj:	Food chemistry. 327
ISSN:	1873-7072
Popis:	The influence of the timing of inoculation (sequential and simultaneous alcoholic fermentation (AF)/malolactic fermentation (MLF)) on the chemical and sensory properties of red wines was studied. The impact of the encapsulation of Oenococcus oeni into SiO
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::888161be6086860dd8e2203b5fca2af4 https://pubmed.ncbi.nlm.nih.gov/32434125 Zobrazit plný text záznamu Full Text from ScienceDirect