Content of metals and organic acids from experimental sparkling white wine
This work is focused on the study of the influence of different strains of yeasts on the concentration of organic acids, metallic content, and other physical-chemical parameters from experimental sparkling white wines produced by traditional method (bottle fermented). This study was required due to...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2017-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://doi.org/10.1051/bioconf/20170902007 |