A method for reducing the spoilage of a wine
作者： Johannes Maarten Van Den Brink , Kristine Bjerre
DOI:
关键词: Food science 、 Chemistry 、 Glucose oxidase 、 Malolactic fermentation 、 Yeast in winemaking 、 Fermentation in winemaking 、 Wine fault 、 Microorganism 、 Food spoilage 、 Wine
摘要: A method for production of a wine, wherein the is reducing spoilage wine by unwanted aerobic microorganisms, involving treating grape juice during alcohol yeast fermentation or storage with glucose oxidase.
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