Effect of SO2 on the formation and evolution of volatile compounds in wines

Food Control

Volumn 18, Issue 12, 2007, Pages 1501-1506

  Garde Cerdán, Teresa ^a   Ancín Azpilicueta, Carmen ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

Acids; Ageing in bottles; Alcohols; Esters; Sterilized and inoculated must

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 34347352125     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.11.001     Document Type: Article

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