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[Malolactic fermentation and impact of diacetyl [winemaking]]

2005

Bartowsky, E.J. (Australian Wine Research Institute, Adelaide) | Henschke, P.A. (Australian Wine Research Institute, Adelaide)

AGROVOC Keywords

acide citrique acide malique acido citrico acido malico analyse organoleptique análisis organoléptico aroma azucares bacteria maloláctica bactérie malolactique batteri malolattici biodegradación biodegradation biodegradazione biodégradation biossido di zolfo citric acid diacetile diacetilo diacetyl diacétyle dioxyde de soufre dióxido de azufre fermentación maloláctica fermentation malolactique fermentazione malolattica flaveur flavour inoculación inoculation inoculazione malic acid malolactic bacteria malolactic fermentation metabolism metabolismo métabolisme oenococcus oeni organoleptic analysis ossigeno oxygen oxygène oxígeno ph sabor sucres sugars sulphur dioxide temperatura temperature température vin vini vinos wines zuccheri ácido cítrico ácido malico

Bibliographic information

Published in

Vignevini (Italy)

Volume 32 Issue 7-8 ISSN 0390-0479

Pagination

pp. 54-58

Other Subjects

Analisi organolettiche

Language

Italian

Note

1 table

6 graphs

13 ref.

Translated Title

Fermentazione malolattica e impatto del diacetile [vinificazione]

Type

Numerical Data

In AGRIS since: 2007-05-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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