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1-4 of 4 results for malolactic fermentation

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Restricted accessResearch articleFirst published April, 2012

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

P Hernández-Orte, A Peña, I Pardo [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2015

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez-Martín [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 1996

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy, M.C. Polo

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2008

Microoxygenation Treatment and Sensory Properties of Young Red Wines

M.L. González-Sanjosé, M. Ortega-Heras, S. Pérez-Magariño

Food Science and Technology International

Search results

Articles (4)

Journals (0)

1-4 of 4 results for malolactic fermentation

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Sort by:

Relevance

Restricted accessResearch articleFirst published April, 2012

Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

P Hernández-Orte, A Peña, I Pardo [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 2015

Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation

Pedro Miguel Izquierdo Cañas, Esteban García Romero, Fátima Pérez-Martín [...]

Food Science and Technology International

Restricted accessResearch articleFirst published April, 1996

Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentración de compuestos nitrogenados durante la fermentación de mosto a escala piloto

M. Dizy, M.C. Polo

Food Science and Technology International

Restricted accessResearch articleFirst published October, 2008

Microoxygenation Treatment and Sensory Properties of Young Red Wines

M.L. González-Sanjosé, M. Ortega-Heras, S. Pérez-Magariño

Food Science and Technology International