Evaluación del proceso de estandarización del uso de quitosano en vinos de alta gama.

Brettanomyce is a yeast that causes one of the main alterations in wines, since by producing phenolic compounds, it affects their composition, taste and smell. Indeed, the biosynthesis of volatile phenols is carried out from hydroxycinnamic acids and in red wines the content of these compounds is hi...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखक:	Battaglia, Nerina
अन्य लेखक:	Brandolin, Carla Emilia
स्वरूप:	info:eu-repo/semantics/bachelorThesis
भाषा:	Spanish / Castilian
प्रकाशित:	Universidad Catolica de Cuyo. Facultad Don Bosco. 2026
विषय:	BRETTANOMYCES QUITOSANO VINO ALTA GAMA
ऑनलाइन पहुंच:	http://hdl.handle.net/20.500.14811/50
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!