Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

Documenti analoghi

• Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids
  di: Pier Giorgio Peiretti
  Pubblicazione: (2015)
• Colour and total phenols content in traditionally made red wine from the Tacoronte-Acentejo D.O.C. area (Canary Islands)
  di: G. González Hernández
  Pubblicazione: (2002)
• Chemical and volatile composition of jujube wines fermented by Saccharomyces cerevisiae with and without pulp contact and protease treatment
  di: Wenye ZHANG
  Pubblicazione: (2016)
• Evaluation of new grape hybrids and French cultivars for wine production
  di: K. Ranjitha
  Pubblicazione: (2014)
• Quantification of organic acids in grape musts and Port wines
  di: S. C. Cunha
  Pubblicazione: (2002)