Potential wine ageing during transportation

Author： Jung Rainer  

Publisher： Edp Sciences

E-ISSN： 2117-4458|3|issue|02004-02004

ISSN： 2117-4458

Source： Bio Web of conference, Vol.3, Iss.issue, 2014-12, pp. : 02004-02004

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Tenderization potential of Hanwoo beef muscles from carcasses with differed genders and loin intramuscular fat content levels during post mortem ageing

By  

ANIMAL SCIENCE JOURNAL (ELECTRONIC), Vol. 86, Iss. 6, 2015-06 ,pp. : 646-654

John Wiley & Sons Inc

Access to resources Recommend Favorite

Potential of lactic acid bacteria as suppressors of wine allergies

By Yıldırım Hatice Kalkan  

Bio Web of conference, Vol. 9, Iss. issue, 2017-07 ,pp. : 04009-04009

Edp Sciences

Access to resources Recommend Favorite

Impact of yeast starter formulations on the production of volatile compounds during wine fermentation

By  

YEAST, Vol. 32, Iss. 1, 2015-01 ,pp. : 245-256

John Wiley & Sons Inc

Access to resources Recommend Favorite

Evolution of aromatic compounds during the second fermentation and aging of Brazilian sparkling wine

By Verzeletti Andrelise  

Bio Web of conference, Vol. 7, Iss. issue, 2016-10 ,pp. : 02019-02019

Edp Sciences

Access to resources Recommend Favorite

Influence of Lysozyme Addition on Hydroxycinnamic Acids and Volatile Phenols during Wine Fermentation

By Sommer Stephan   Wegmann-Herr Pascal   Wacker Michael   Fischer Ulrich  

Fermentation, Vol. 4, Iss. 1, 2018-01 ,pp. : 5-5

MDPI

Access to resources Recommend Favorite