Influence of Temperature and Carbon Dioxide on Fermentation of Cabernet Sauvignon Must

Food Technology and Biotechnology

Volumn 41, Issue 4, 2003, Pages 353-359

  Berovič, Marin ^a,b   Mavri, Jan ^a   Wondra, Mojmir ^a   Košmer, Tatjana ^a   Bavčar, Dejan ^c  

^a UNIVERSITY OF LJUBLJANA   (Slovenia)

^b NATIONAL INSTITUTE OF CHEMISTRY   (Slovenia)

^c AGRICULTURAL INSTITUTE OF SLOVENIA   (Slovenia)

Author keywords

Carbon dioxide; Fermentation; Redox potential; Temperature

Indexed keywords

REDOX POTENTIAL; STIRRED TANK REACTORS;

BIOMASS; CARBON DIOXIDE; HIGH PRESSURE LIQUID CHROMATOGRAPHY; METABOLISM; MICROORGANISMS; PARAMETER ESTIMATION; SUGARS; THERMAL EFFECTS; WINE;

FERMENTATION;

SACCHAROMYCES; SACCHAROMYCES BAYANUS; VITIS SP.;

EID: 0346965197     PISSN: 13309862     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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