Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains
作者： María Berenguer , Salud Vegara , Enrique Barrajón , Domingo Saura , Manuel Valero
DOI: 10.1016/J.FOODCHEM.2015.06.027
关键词: Fermentation 、 Chemistry 、 Yeast assimilable nitrogen 、 Yeast in winemaking 、 Malolactic fermentation 、 Food science 、 Fermentation in winemaking 、 Winemaking 、 Wine fault 、 Ethanol fermentation
摘要: … Titratable acidity (TA) and density were determined … of Fruit Juice Producers (Paris, France) IFU 1 and IFU 3 methods, … degradation in pomegranate wine, avoiding a dramatic impact on …
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