About FAO News Multimedia Main topics Statistics Members Publications

FAO AGRIS - International System for Agricultural Science and Technology

Advanced Search

Importance of oxygenation control during alcoholic fermentation [winemaking] | Importance de la maitrise de l'oxygenation pendant la fermentation alcoolique [vinification]

2000

Sablayrolles, J.M. (Institut National de la Recherche Agronomique (INRA), Montpellier (France). Lab. de Microbiologie et Technologie des Fermentations)

AGROVOC Keywords
alcoholic fermentation azote azoto calidad enologia fermentation alcoolique fermentazione alcolica grape must industria del vino industria enologica industrie du vin levadura levure lieviti mosto d'uva mosto de uva nitrogen oenologie oenology ossidazione ossigeno oxidation oxydation oxygen process control quality vin vini vinification vinificazione vinos wine industry winemaking wines yeasts
Bibliographic information
Volume 29 Issue 170 ISSN 0390-0541
Pagination
pp. 598-605
Other Subjects
Fermentacion alcoholica; Controllo della fabbricazione; Controle de fabrication; Oxigeno; Control de fabricacion; Oxygene; Qualite; Oxidacion; Vinificacion; Nitrogeno; Qualita'; Mout de vin
Language
French
Note
Summary (It)
2 tables; 14 graphs; 15 ref.
Translated Title
Importanza del controllo dell'ossigeno durante la fermentazione alcolica [vinificazione]
Type
Summary; Conference
Conference
[International meeting on oxygen and sensory traits of wines], Salice Terme, Pavia (Italy), 1-2 Jun 2000
2001-08-15
AGRIS AP
Data Provider

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

Discover this data provider's collection in AGRIS

Lookup at Google Scholar
If you notice any incorrect information relating to this record, please contact us at [email protected]