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

Published 2010 View Full Article

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Title
Effects of acetic acid, ethanol, and SO2 on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains
Authors
Keywords
-
Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 87, Issue 4, Pages 1317-1326
Publisher
Springer Nature
Online
2010-04-13
DOI
10.1007/s00253-010-2558-7

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