Work

The Influence ofBrettanomyces/Dekkerasp. Yeasts and Lactic Acid Bacteria on the Ethylphenol Content of Red Wines

Year: 1995

Type: article

Source: American Journal of Enology and Viticulture

DOI: 10.5344/ajev.1995.46.4.463

Authors: P. Chatonnet, D. Dubourdieu, J. N. Boidron

Institution: Université de Bordeaux

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4317523814

FWCI: 0.64

Cites:

Cited by: 354

Related to: 10