Work

Evolution of Brettanomyces bruxellensis during secondary fer-mentation of sparkling wines and counteraction strategies. Supplementary materials

Year: 2025

Type: article

Abstract: Additional information about the synthesis of 6-Acetyl-1,2,3,4-tetrahydropyridine (ATHP) Standard (Figure S1) and GC-MS/MS Analysis of ATHP (Table S1).

Source: Zenodo (CERN European Organization for Nuclear Research)

DOI: 10.5281/zenodo.17236823

Author: Guzzon, Raffaele

Institution: Fondazione Edmund Mach

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

OpenAlex ID: W7083841220

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