Work

Reduction of volatile acidity of wines by selected yeast strains

Year: 2008

Type: article

Source: Applied Microbiology and Biotechnology

DOI: 10.1007/s00253-008-1616-x

Authors: A. Vilela-Moura, D. Schuller, A. Mendes-Faia, M. Côrte-Real

Institutions: University of Trás-os-Montes and Alto Douro, Centro de Biologia Molecular e Ambiental, 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: W2114397027

FWCI: 3.185

Cites: 29

Cited by: 71

Related to: 10