Contribution of a zero current potential measurement to wine making

Biotechnology Techniques

Volumn 13, Issue 3, 1999, Pages 195-199

  Gilis, M ^a   Durliat, H ^a   Comtat, M ^a  

^a LABORATOIRE DE GÉNIE CHIMIQUE   (France)

Author keywords

Dissolved O2; Leuconostoc; Saccharomyces; Wine; Zero current potential

Indexed keywords

DETERMINATION OF CONTENT; FERMENTATION; OXYGEN; WINE PRODUCTION; WINE; ZERO CURRENT POTENTIAL;

EID: 0032891156     PISSN: 0951208X     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1008925515157     Document Type: Article

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