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[Fermentation and macromolecules: the role of yeasts]

2004

Scotti, B.; Triulzi, G.; Bersaglio, F. (Enartis, San Martino Trecate, Novara (Italy))

AGROVOC Keywords
acide malique acido malico alcoholic fermentation aromatic compounds calidad composti aromatici composti fenolici fermentation alcoolique fermentation malolactique fermentazione alcolica fermentazione malolattica grape must hplc levadura de vino levure de vinification lieviti enologici malic acid malolactic fermentation mosto d'uva mosto de uva phenolic compounds polisaccaridi polyholoside polysaccharides proteine proteins quality qualità saccharomyces cerevisiae taninos tannin tannini tannins vin vini vinification vinificazione vinos wine yeast winemaking wines
Bibliographic information
Volume 31 Issue 7-8 ISSN 0390-0479
Pagination
pp. 54-57
Other Subjects
Fermentacion alcoholica; Compuestos aromaticos; Fermentacion malolactica; Compuestos fenolicos; Compose phenolique; Compose aromatique; Qualite; Polisacaridos; Vinificacion; Proteinas; Mout de vin
Language
Italian
Note
2 tables
4 graphs
14 ref.
Translated Title
Fermentazione e macromolecole: il ruolo dei lieviti
2006-05-15
AGRIS AP
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