Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

✍ Scribed by A. Morata; M.C. Gómez-Cordovés; F. Calderón; J.A. Suárez

• Book ID: 113645404
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 342 KB
• Volume: 106
• Category: Article
• ISSN: 0168-1605
• DOI: 10.1016/j.ijfoodmicro.2005.05.019