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Improving the Aromatic Profiles of Catarratto Wines: Impact..:
Vincenzo Naselli
;
Rosario Prestianni
;
Natale Badalamenti
...
https://www.mdpi.com/2076-3921/12/2/439. , 2023
Link:
https://doi.org/10.3390/antiox12020439
RT Journal T1
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:f815d5ebc6434b7d85d84d3ffe20373d&Exemplar=1&LAN=DE A1 Vincenzo Naselli A1 Rosario Prestianni A1 Natale Badalamenti A1 Michele Matraxia A1 Antonella Maggio A1 Antonio Alfonzo A1 Raimondo Gaglio A1 Paola Vagnoli A1 Luca Settanni A1 Maurizio Bruno A1 Giancarlo Moschetti A1 Nicola Francesca PB MDPI AG YR 2023 K1 alcoholic fermentation K1 Catarratto grape variety K1 glutathione K1 Metschnikowia pulcherrima K1 VOC's K1 wine aroma K1 Therapeutics. Pharmacology K1 RM1-950 JF https://www.mdpi.com/2076-3921/12/2/439 LK http://dx.doi.org/https://doi.org/10.3390/antiox12020439 DO https://doi.org/10.3390/antiox12020439 SF ELIB - SuUB Bremen
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