Carbon dioxide refixation and lysine metabolism during natural alcoholic fermentation and wine champagnization.
2023
The possibilities of using carbon dioxide carbon in the metabolism of lysine in natural alcoholic fermentation and champagnization of wines have been experimentally studied. It is estimated that the amount of absorbed carbon dioxide in primary fermentation is 4.0%, and in the conditions of secondary alcoholic fermentation it increases to 5.3-6%. Tab. 4, Ref. 7.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Georgian Research Institute for Scientific Technical Information