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Esperienze di fermentazione con il ceppo S6U, r. f. uvarum [Saccharomyces cerevisiae, vino].

1996

Ronchi A. | Granata A. | Manara M.

AGROVOC Keywords
acide malique acidez acidity acido malico analyse organoleptique analytical methods chemical composition composition chimique contenido de materia seca cultivos iniciadores culture starter dry matter content fermentation glicerol glycerol grape must levadura de vino levure de vinification malic acid mosto de uva organoleptic analysis organoleptic properties saccharomyces cerevisiae starter cultures technique analytique vin vinification vinos wine yeast winemaking wines
Bibliographic information
Volume 23 ISSN 0390-0479
Pagination
v.57-61(7-8)
Other Subjects
Composicion quimica; Propiedades organolepticas; Acidite; Tecnicas analiticas; Analisis organoleptico; Propriete organoleptique; Fermentacion; Vinificacion; Mout de vin; Teneur en matiere seche
Language
Italian
Note
3 tables; 5 graphs.
Translated Title
English. [Fermentation trials with S6U strain, r. f. uvarum [Saccharomyces cerevisiae, wine]]. [Italian]
Type
Journal Article; Journal Part; Data
Source
Vignevini (Italy). (Jul-Aug 1996). v. 23(7-8) p. 57-61.
Corporate Author
Laboratorio di Ricerca Dal Cin S.p.A., Milan (Italy)
2012-11-15
AGRIS AP
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