Study of compositional changes in must during fermentation process using proton nuclear magnetic resonance spectroscopy

Revista de Chimie

Volumn 59, Issue 10, 2008, Pages 1101-1105

  Todasca, Maria Cristina ^a   Chira, Nicoleta ^a   Avramescu, Maria ^b   Rubeli, Alexandra ^c   Deleanu, Calin ^d   Rosca, Sorin ^a  

^a UNIVERSITY POLITEHNICA OF BUCHAREST   (Romania)

^b Researches and Development Institute for Viticulture and Vineyard   (Romania)

^c PFIZER INC   (United States)

^d Group of Biospectroscopy   (Romania)

Author keywords

Must fermentation; NMR; Wine composition

Indexed keywords

EID: 57549084839     PISSN: 00347752     EISSN: None     Source Type: Journal    
DOI: 10.37358/rc.08.10.1977     Document Type: Article

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