Application technologique d'un lysat industriel de levure à la stabilisation tartrique et protéique des vins blancs
- Other title
- Technological application of a yeast industrial derivative to tartaric and protein stabilization of white wines (en)
- Author
- COMUZZO, P1 ; TAT, L1 ; BATTISTUTTA, F1 ; TASSO, A1 ; ZIRONI, R1
[1] Dipartimento di Scienze degli Alimenti - Universitä di Udine - Via Marangoni, 97, 33100 Udine, Italy - Source
Sciences des aliments. 2004, Vol 24, Num 5, pp 371-382, 12 p ; ref : 14 ref
- CODEN
- SCALDC
- ISSN
- 0240-8813
- Scientific domain
- Food science technology
- Publisher
- Lavoisier, Paris
- Publication country
- France
- Document type
- Article
- Language
- French
- Author keyword
- colloïdes glucidiques lysats de levure stabilité protéique stabilité tartrique vin blanc
- Keyword (fr)
- Application Levure Protéine Stabilisation Vin blanc Boisson alcoolisée
- Keyword (en)
- Application Yeast Protein Stabilization White wine Alcoholic beverage
- Keyword (es)
- Aplicación Levadura Proteína Estabilización Vino blanco Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16448844
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3166/sda.24.371-382 
https://dx.doi.org/10.3166/sda.24.371-382
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