Influence of clarification, yeast type, and fermentation temperature on the organic acid and higher alcohols of Malvasia and Muscatel wines

American Journal of Enology and Viticulture

Volumn 49, Issue 2, 1998, Pages 211-219

  Aragon, P ^a   Atienza, J ^a   Climent, M D ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Clarification; Higher alcohols; Organic acids; Temperature; Variety; White wine; Yeast

Indexed keywords

ALCOHOL PRODUCTION; ANALYSIS OF VARIANCE; CARBOXYLIC ACID; CHEMICAL ANALYSIS; FERMENTATION; MULTIVARIATE ANALYSIS; PRINCIPAL COMPONENT ANALYSIS; SPAIN; STATISTICAL ANALYSIS; VITIS VINIFERA; WINE CLARIFICATION;

EID: 0031809879     PISSN: 00029254     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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