Work

Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

Year: 2010

Type: article

Source: Applied Microbiology and Biotechnology

DOI: 10.1007/s00253-010-2558-7

Authors: Alice Vilela-Moura, Dorit Schuller, Arlete Mendes-Faia, Manuela Côrte-Real

Institutions: University of Trás-os-Montes and Alto Douro, Institute for Biotechnology and Bioengineering, University of Minho

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W2070206917

FWCI: 2.276

Cites: 57

Cited by: 29

Related to: 10