Effect of clarification on the fatty acid composition of grape must and the fermentation kinetics of white wines

European Food Research and Technology

Volumn 209, Issue 6, 1999, Pages 439-444

  Varela, F ^a   Calderon F ^a   Gonzalez M C ^a   Colomo, B ^a   Suarez J A ^a  

^a Electrotechnical Section   (Spain)

Author keywords

Fatty acids; Fermentation; Must clarification; White wine

Indexed keywords

EID: 10644297916     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050523     Document Type: Article

References (14)

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