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...
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| Formatua: | info:eu-repo/semantics/bachelorThesis |
| Hizkuntza: | Spanish / Castilian |
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Universidad Catolica de Cuyo. Facultad Don Bosco.
2026
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| Sarrera elektronikoa: | http://hdl.handle.net/20.500.14811/50 |
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