Incidence of the fermentation temperature on the total fatty acid evolution

Incidence of the fermentation temperature on the total fatty acid evolution

This work aims to study the incidence of the fermentation temperature on the total fatty acid evolution and its potential impact on the fermentation stops.

Bibliographic Details
Main Authors: Pilar Santamaría, Rosa López, Ana Rosa Gutiérrez, Clara A. Diez de Bethencourt, Enrique García-Escudero
Format: Article
Language:English
Published: International Viticulture and Enology Society 1995-06-01
Series:OENO One
Subjects:
fermentation temprature
total fatty acid
fermentation stops
Online Access:https://oeno-one.eu/article/view/1132

Internet

https://oeno-one.eu/article/view/1132

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