THE INFLUENCE OF MALOLACTIC FERMENTATION ON THE SENSORIAL PROFILE OF RED WINES VARIETIES
- Author
- CROITORU, Constantin1
[1] Bioterra University, 81 Gârlei Street, Sector 1, Bucharest 013724, Romania - Issue title
- [Vitiviniculture roumaine] - Numéro spécial Congrès de Roumanie 2013
- Author (monograph)
- CASTELLUCI, Federico (Author of introductory parts)1
[1] Organisation Interantional de la Vigne et du Vin, International - Source
Bulletin de l'OIV. 2013, Vol 86, Num 983-85, pp 93-102, 10 p ; ref : 3/4 p
- CODEN
- BLOVAJ
- ISSN
- 0029-7127
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- Office international de la vigne et du vin, Paris
- Publication country
- France
- Document type
- Article
- Language
- English
- Author keyword
- Oenococcus oeni esters fruitiness malolactic fermentation pH level sensorial profile wine
- Keyword (fr)
- Analyse sensorielle Ester Fermentation malolactique Oenococcus oeni Variété vin Vin rouge pH Bactérie Boisson alcoolisée
- Keyword (en)
- Sensory analysis Ester Malolactic fermentation Oenococcus oeni Wine variety Red wine pH Bacteria Alcoholic beverage
- Keyword (es)
- Análisis sensorial Ester Fermentación maloláctica Oenococcus oeni Variedad vino Vino tinto pH Bacteria 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
- 27402285
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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